Description
A simple, nostalgic loaf cake studded with sultanas and glacé cherries, iced while still warm and topped with shredded coconut and sliced almonds.
Ingredients
1 cup (150 g) self-raising flour (or 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder)
Pinch of salt
20 g (about 1 1/2 tablespoons) cold butter
2 tablespoons caster (superfine) sugar
1/2 cup (about 80 g) sultanas (golden raisins)
1/4 cup (about 40 g) mixed peel or chopped glacé (candied) cherries
1 large egg
1/2 cup (120 ml) milk
For the icing: 1 cup (about 150 g) icing (powdered) sugar
For the icing: 1 tablespoon hot milk
To top: 1/4 cup (about 20 g) shredded coconut
To top: 1/4 cup (about 25 g) sliced natural almonds
Instructions
1. Preheat the oven to 180°C fan-forced (about 350°F, or 375°F in a conventional oven). Grease and line a small loaf tin, about 24 x 14 cm (9 1/2 x 5 1/2 inches).
2. Sift the flour and salt into a bowl. Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs.
3. Stir in the caster sugar, sultanas, and mixed peel or glacé cherries.
4. Whisk the egg and milk together. Pour into the dry ingredients and stir until just combined.
5. Spoon the batter into the prepared tin and smooth the top.
6. Bake for about 30 minutes, until golden and a skewer inserted in the center comes out clean.
7. Let the cake cool in the tin for 5 to 10 minutes. Meanwhile, stir the hot milk into the icing sugar until smooth and spreadable.
8. Turn the cake out and spread the icing over the top while the cake is still warm. Scatter the coconut and sliced almonds over the icing and let it set before slicing.
Notes
Based on the Jubilee Cake from Nana Ling, as reproduced on Cup of Yum (the flour, salt, butter, sugar, sultana, peel or cherry, egg, milk, icing, coconut, and almond quantities, the 180°C fan-forced oven, the 24 x 14 cm loaf tin, the 30 minute bake, and icing the cake while still warm are from the source). The yield of about 8 slices, the rubbing-in and mixing details, and the conventional-oven conversion are estimates, and the recipe has not been tested.
This is a small, plain, old-fashioned cake, so the mixture will look quite thick.
Ice the cake while it is still warm so the icing melts slightly and sets into a thin, shiny crust.
Nutrition is an approximate estimate per slice (about 8 slices), including the icing and toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 241
- Sugar: 29g
- Sodium: 96mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg