Black Tea Sultana Cake at Sara Wallen blog

Black Tea Sultana Cake. Lightly fold flour into butter mixture. Preheat oven to moderate, 180°c. Every bite is filled with juicy, plump sultanas. Place the sultanas and residue of the tea in a large bowl. Preheat the oven to 180c/160c fan/350 f. Lightly grease and line a deep, 20cm round cake pan with baking paper. Place the sultanas in a bowl with the cold black tea and allow to soak for at least 5 hours. This recipe takes traditional fruit cake to the next level with the addition of fragrant and flavorful black tea! This sultana loaf cake is based on a traditional scottish sultana tea loaf, made with a basic sponge filled with juicy sultanas. Grease a 2lb/900g loaf tin, or line with parchment paper or loaf paper. Stir in milk and tea. A scottish cake best enjoyed with a cup of tea! You make it with dried mixed fruit. Goes well with ice cream too! A tea loaf is a traditional british fruit loaf, sometimes called irish tea loaf, irish tea brack, tea bread, bara brith, or everyday fruit cake.

Lightly fold flour into butter mixture. Goes well with ice cream too! Using an electric mixer, cream butter, sugar and vanilla together until pale and creamy. Preheat the oven to 180c/160c fan/350 f. Every bite is filled with juicy, plump sultanas. Stir in milk and tea. Place the sultanas and residue of the tea in a large bowl. This recipe takes traditional fruit cake to the next level with the addition of fragrant and flavorful black tea! A tea loaf is a traditional british fruit loaf, sometimes called irish tea loaf, irish tea brack, tea bread, bara brith, or everyday fruit cake. Preheat oven to moderate, 180°c.

This sultana cake is light, moist, full of fruit, but most importantly

Black Tea Sultana Cake This recipe takes traditional fruit cake to the next level with the addition of fragrant and flavorful black tea! A tea loaf is a traditional british fruit loaf, sometimes called irish tea loaf, irish tea brack, tea bread, bara brith, or everyday fruit cake. This recipe takes traditional fruit cake to the next level with the addition of fragrant and flavorful black tea! You make it with dried mixed fruit. Preheat oven to moderate, 180°c. Grease a 2lb/900g loaf tin, or line with parchment paper or loaf paper. Place the sultanas and residue of the tea in a large bowl. Using an electric mixer, cream butter, sugar and vanilla together until pale and creamy. Place the sultanas in a bowl with the cold black tea and allow to soak for at least 5 hours. Lightly grease and line a deep, 20cm round cake pan with baking paper. Preheat the oven to 180c/160c fan/350 f. Lightly fold flour into butter mixture. Goes well with ice cream too! This sultana loaf cake is based on a traditional scottish sultana tea loaf, made with a basic sponge filled with juicy sultanas. Stir in milk and tea. A scottish cake best enjoyed with a cup of tea!