Name: One-bowl sultana loaf
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: 125 gram (4 ounces) butter, melted; 750 gram (1½ pounds) sultanas; 1/2 cup (110g) firmly packed light brown sugar; 2 tablespoon marmalade; 2 eggs, beaten lightly; 1/4 cup (60ml) sweet sherry; 3/4 cup (110g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; 1/4 cup (40g) blanched almonds; 2 tablespoon apricot jam

Ingredients

125 gram (4 ounces) butter, melted

750 gram (1½ pounds) sultanas

1/2 cup (110g) firmly packed light brown sugar

2 tablespoon marmalade

2 eggs, beaten lightly

1/4 cup (60ml) sweet sherry

3/4 cup (110g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

1/4 cup (40g) blanched almonds

2 tablespoon apricot jam

Method

1.Preheat oven to 150°C/300°F. Grease 15cm x 25cm (6-inch x 10-inch) loaf pan; line base with baking paper.

2.Beat butter, sultanas, sugar, marmalade, egg, sherry and flours in large bowl using a wooden spoon until combined.

3.Spread mixture into pan; decorate top with blanched almonds. Bake about 1½ hours. Cover cake with foil; cool in pan. Brush cold cake with warmed sieved apricot jam.

Store loaf in an airtight container for up to a week.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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