Ingredients
-
125g butter, at room temperature, cubed
-
340g (2 cups) sultanas
-
100g (1/2 cup, firmly packed) brown sugar
-
2 tablespoons orange marmalade
-
60ml (1/4 cup) rum or brandy
-
115g (3/4 cup) plain flour
-
40g (1/4 cup) self-raising flour
-
190g (1 cup) red glace cherries, quartered
-
2 eggs, lightly whisked
Method
-
1Place the butter, sultanas, sugar, marmalade and rum or brandy in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until the butter melts (do not let the mixture boil). Set aside for 45 minutes to cool.
-
2Meanwhile, preheat oven to 150°C. Line base and sides of a 10 x 20cm (base measurement) non-stick loaf pan with 2 layers of brown paper, then 1 layer of non-stick baking paper, extending each 5cm over sides of pan.
-
3Sift the flours into a bowl.
-
4Add the cherries and eggs to the butter mixture and stir with a wooden spoon until combined. Add the sifted flours in 2 batches, stirring after each addition until combined.
-
5Pour into the prepared pan and bake in preheated oven for 1 ½ hours or until a skewer inserted in centre of cake comes out clean. Remove from oven and cover the cake (still in the pan) tightly with foil, then wrap the pan in a tea towel. Set aside for 8 hours or overnight to cool completely.
Source: taste.com.au
Discussion about this post