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- Dish type
- Loaf cake
- Fruit loaf
This is a great cake for beginners as it is very forgiving yet tastes great. Everyone loved it and we enjoyed dunking it into our tea.
261 people made this
- 110g self raising flour, sifted
- 110g sultanas
- 110g caster sugar
- 1 egg, beaten
- 55ml milk
- 1 tablespoon golden syrup
MethodPrep:10min ›Cook:45min ›Ready in:55min
- Preheat the oven to 170 C / Gas 3. Grease and line a 450g loaf tin.
- In a bowl, combine the dry ingredients. In a separate bowl, combine the wet ingredients. Gradually add the wet ingredients to the dry and mix well. Transfer to the prepared loaf tin and smooth the top.
- Bake for about 45 minutes in the preheated oven until a skewer inserted into the centre comes out clean. Allow to cool and serve.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Just made this loaf today, I doubled the quantities and added 1tsp mixed spice, then cooked for 1hr. Really tasty but find the crust on top to be very crunchy. If making again I will cover top with tin foil for last 10-15 minutes of cooking to hopefully stop this happening again-01 Oct 2014
Raisin bread recipe | sultana bread recipe | cinnamon raisin bread
raisin bread recipe | sultana bread recipe | cinnamon raisin bread with detailed photo and video recipe. an interesting and innovative way of preparing homemade bread with plain flour and dry sultana’s. basically, the recipe is an extension to the traditional bread recipe which is generally served as raisin toast. it is typically served as toast with butter applied on top of it and served for breakfast or for an evening snack.
raisin bread recipe | sultana bread recipe | cinnamon raisin bread with step by step photo and video recipe. homemade bread recipes are very common and are made with different flour or with different ingredients. the typical bread is with just plain flour which is served for various purpose. but there are other types of bread where mixed fruits are added and raisin bread is one such recipe and is an ideal bread for morning breakfast.
well, to be honest, i am not huge of baking bread recipes at home and i usually buy it from the store. having said that using a bread maker to make the desired bread is a life saver. in other words, making a loaf of bread using a traditional oven can be a nightmare, particularly for a novice cook. having said that using bread maker is an easy alternative i can offer. especially in this recipe, i have used the kent atta and bread maker which comes with the predefined option. well, i used it because it is a sponsored post, but to be honest you can use the same recipe in any available bread maker. or perhaps you may have to check the manual and do the minor adjustments accordingly.
furthermore, some more tips, suggestions and some variations for a perfect and soft raisin bread recipe. firstly, as i mentioned you can make the same bread with other dry fruits or tropical fruits available. i personally like the recipe with fig, tutti frutti, plum, pineapple and even pistachios. secondly, you can make the same recipe in a traditional oven. you would need a bread or loaf container to bake it. lastly, as i have not added any preservative for this recipe and i tried to make it healthy, the shelf life is less than 2-3 days. you may have to keep it in a warm and dry place to have a better shelf life.
finally, i request you to check my other detailed bakery recipes collection with this post of raisin bread recipe. it mainly includes recipes like bread roll, bread pizza, bread cheese balls, bread bhatura, bread dhokla, bread kachori, homemade garlic bread, bread pakora, instant bread medu vada, bread vada. in addition to these, i would like to highlight my other detailed recipes collection like,
The Perfect Potato Loaf REcipe
The best thing about this potato bread recipe is that it is a perfect option for using up extra mashed potato.
Mashed potato is one of those things I always estimate wrong. I either make far too much or not nearly enough. Our girls love mashed potato. Although no one makes it quite like my dad. He is the mash king!
So if you find yourself with extra mash potato, this loaf takes minimal prep, so you can have it baking while you enjoy dinner with the family for a yummy supper.
Boiled Fruit Loaf Recipe Instructions
Pre-heat oven to 180˚C/160˚C fan-forced. Line a loaf pan with baking paper.
In a large saucepan, boil sultanas, sugar, salt, water, and butter for 5 minutes. Remove from the element and leave to cool.
Then add sifted flour, bicarbonate of soda and spices and mix until well combined.
Bake for 45 minutes or until a skewer comes out clean. Cool on a rack and enjoy. Want more Wendy? Check out all her recipes here
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Soak the sultanas in strong tea for a couple of hours.
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 and mix. 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.
Drain the sultanas and add to the mix, then add enough of the milk to make the mixture a soft dropping consistency.
Bake the loaf in the centre of the oven for 50 to 60 minutes or until a skewer comes out clean when inserted into the centre of the cake.
Remove the cake from the oven, leave in tin for 10mins or so and then urn it out on to a wire rack and leave it to cool completely.
Minimum Effort Maximum Output
I found this recipe in a 1974 edition of a 'Mrs Beeton cookbook'. I often find the 'old school' recipes are fool proof and delicious. This is no exception and is a favourite in our house.
There is something so satisfying as a nice simple fruit loaf. Especially in the afternoon with a cup of tea. I'm personally a big fan of loaf cakes, as you don't have the 'guilt factor' associated with a triple layer buttercream filled cake.
One slice is perfect as a nice energy boosting pick me up and my children love it too!
Surprise surprise it is another 'all in one' minimal effort recipe. You can have it mixed up and ready to go in the oven in 10 mins. Then it needs no decorating once it is out of the oven. It can be eaten straight away. So a nice no fuss cake.
4oz stork margarine
4oz caster sugar
2 large eggs beaten
6oz self raising flour
a little milk (approx 1 tbsp)
4 oz cherries (chopped how you like - 1/4 or 1/2)
Some demerara sugar to sprinkle on top
*You can use raisins instead of sultanas. Or substitute cherries for other dried fruit. It works well with dried cranberries and choc chips. Or add a mashed banana and choc chips. The substitutions are endless.
Pre heat your oven to 160 degrees C
Line your loaf tin
Find a large roomy mixing bowl.
Sieve the flour into the bowl, add the sugar, butter and beaten egg and mix well.
Add the milk and stir to give a fairly soft dropping consistency.
Stir in the fruit and mix so it is evenly distributed.
Put the mix into your prepared loaf tin and lightly sprinkle demerara sugar on top (this gives a nice crunch).
Bake in the oven for approx 45mins until nice and golden brown and well risen.
Leave to cool on wire rack, put the kettle on and tuck into the cake whilst it is still warm.
Walnut Raisin Loaf Recipe
I’m a real sucker for any recipe that contains walnuts and raisins. Throw in some apple and cinnamon and I’m in heaven! If you like these favours as much as I do you will love this Walnut Raisin Loaf recipe that I am sharing today.
This recipe was actually spotted a few years ago when I was using raisins in another recipe. The packet of Sunbeam raisins that I was using included the walnut raisin loaf recipe and it sounded so good that I had to give it a try. I was not disappointed – it was delicious!
I just love how it is packed with soft sweet raisins while having a delicious apple and cinnamon flavour. Topped off with the satisfying crunch of walnuts you have everything you need in a fruit and nut loaf! It is one of those tried and true recipes that you can rely on to satisfy a sweet tooth while also being packed with the goodness of real fruit and nuts
I haven’t made it for a while but recently, while looking for breakfast recipes ideas, this walnut raisin loaf came to mind. Once I had the idea in my head I couldn’t wait – I just had to make it. Thankfully I had all of the ingredients on hand and I got straight down to it. It is quite any easy recipe really and being a loaf it is great to be able to just slice off as many pieces as you need.
I have been enjoying this loaf for my breakfast this week. I find that it is yummy just on its own but you could spread it with some butter if you like and really indulge!
This Is the Best Meatloaf Recipe Ever
Last week, home cooks across the country went searching for the best meatloaf recipe, and found it in The Best Meatloaf I&aposve Ever Made. It was our most-saved recipes last week more than 1,000 fellow cooks have made it and rated it nearly 5 stars. This must mean the title is spot on. Allrecipes member Lisa Wiedrich says, "Best meatloaf recipe ever! Very moist and delicious." Says dmroy, "This was by far the best meatloaf I&aposve ever had." I agree! Do you?
Your Favorite New Recipes
Though our community creates wide variety of brand-new recipes every week, last week Asian recipes more among the most beloved - with some of the highest views and saves! At the very top was our Egg Roll Bowl. It&aposs every thing you love about egg rolls, but in a bowl! I can&apost even get over the genius of it! Take it a step further, and fry up some won ton wrappers to crumble over the top for some crunch.
Last week was St. Patrick&aposs Day. You know the drill: Green beer, pinching non-believers, and corned beef and cabbage. While the first two are best kept to March 17th, corned beef and cabbage should be enjoyed year &aposround. From the more than 650,000 views, Slow-Cooker Corned Beef and Cabbage is just the recipe to use, no matter the season. Reviewer Paula agreed, "Fantastic! Made just as written. I will definitely make this again and well before next St Paddy&aposs day!"
Easy Sultana Cake Recipe
Super easy sultana cake recipe, it's a classic. A butter cake with delicious hints of lemon and vanilla. Perfect for afternoon tea or an after school snack.
One of my favourite childhood memories (I have many) was when I was still in primary school. The memory isn't actually of primary school itself, but arriving home afterwards. On the odd occasion I would walk through the front door and my nostrils would be greeted with the aromas of freshly baked cake.
I loved those days when Mum had been baking. I think they topped the days that she had been in town shopping and there was a present left on my bed when I got home. They were good days too!
I knew it would generally be one of two cakes, either Mum's coconut cake or her sultana cake. Feeling a little nostalgic this weekend I was going to whip up her coconut cake. A simple to make recipe which results in a moist cake, which is then drizzled with tangy lemon icing. Unfortunately I couldn't find the recipe, I don't seem to have it.
Instead I went to plan B and whipped up Mum's sultana cake. Often Mum would make this recipe as cupcakes, perfect for the school lunch box as well as an after school snack. I decided to make it as a cake and keeping it simple, dusted it with icing sugar.