Sultana, tea and ginger cake

Name: Sultana, tea and ginger cake
Ingredients: 1 cup Sultanas (Main); 1 Water; 1 tsp Black tea, use Earl Grey tea leaves; 250 g Butter, softened; 2 cups Caster sugar; 3 Eggs; 2 cups Self raising flour; ¼ cup Crystallised ginger, sliced; 2 cups Icing sugar, sieved; 1 tsp Vanilla essence/extract; 1 tsp Ground ginger; 2 tsp Butter, softened; 1 Water, boiling

Babiche Martens

Amanda Laird

Food writer

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Makes 1x 20 cm cake.

Ingredients

1 cup	Sultanas (Main)
1	Water
1 tsp	Black tea, use Earl Grey tea leaves
250 g	Butter, softened
2 cups	Caster sugar
3	Eggs
2 cups	Self raising flour
¼ cup	Crystallised ginger, sliced

Ingredients

2 cups	Icing sugar, sieved
1 tsp	Vanilla essence/extract
1 tsp	Ground ginger
2 tsp	Butter, softened
1	Water, boiling

Directions

Preheat oven to 180C. Grease or line the cake tin.
Put the sultanas in a small saucepan with the tea. Cover with water, bring to a boil then simmer for 10 minutes. Drain, then beat in the butter.
Beat the sugar and eggs until well combined then add the sultana mixture. Fold in the flour and ginger then spoon into the tin and bake for approximately 1 hour or until an inserted skewer comes out clean.
Make the icing by putting the icing sugar, vanilla, ginger and butter in a bowl. Mix then slowly pour in enough boiling water to be able to mix the icing to a spreadable consistency.