There’s nothing quite like a slice of loaf cake to go with your afternoon cuppa. This recipe was sent in by Woman’s Weekly reader, Claire Ling, from Northants.
- 175g(6oz) soft light brown sugar
- 175g (6oz) butter, softened
- 3 large eggs
- 275g (9oz) self-raising flour
- 1½ level tsp ground mixed spice
- 1 level tsp ground cinnamon
- 175g (6oz) sultanas
- 3 - 4tbsp milk
Set the oven to 180°C or gas mark 4.
Tip the sugar and butter into a bowl and cream together until light and fluffy.
Add the eggs, one at a time. If the mixture looks like it’s going to curdle, add a little flour when the last egg is added. Fold in the flour and mixed spice and cinnamon, incorporating it fully. Add the sultanas and enough of the milk to make the mixture a soft dropping consistency.
Bake the loaf in the centre of the oven for 1 – 1¼ hrs or until a skewer comes out clean when inserted into the centre of the cake.
Remove the cake from the oven, turn it out on to a wire rack and leave it to cool completely. (Not suitable for freezing).
Top tip for making Spiced sultana loaf cake
Claire Ling says: It's best made with light brown sugar, for the colour, but it's fine with dark brown sugar.