6 apr

Eggless Cake

Mrs J J Fisher, Warren Branch

MAKES ONE 20 CM CAKE

440 g (2 cups) caster sugar

500 ml (2 cups) water

320 g (2 cups) sultanas

2 tablespoons butter, chopped

600 g (4 cups) plain flour

1 teaspoon bicarbonate of soda

1 teaspoon mixed spice

1 teaspoons cinnamon

1 teaspoon ground nutmeg

Preheat oven to 150°C. Line a 20 cm cake tin with baking paper.

Combine the sugar in a saucepan with the water, sultanas and butter and bring to a simmer. Remove from heat and stand until cool. Transfer to a large bowl.

Sift the flour, soda and spices into a bowl. Add to the sultana mixture and stir to mix well. Spoon the batter into the tin, smoothing the top even.

Bake for 90 minutes, or until a skewer inserted in the centre comes out clean.

Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.