Throwback Thursday – Orange and Sultana Cake
This simple Orange and Sultana Cake make a great afternoon tea treat. It can also be made ahead and frozen.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Calories: 1716kcal
- 1 ¼ cups self raising flour
- 1 cup caster sugar
- Juice & rind of 1 orange made up to ½ a cup by adding milk
- 1 tablespoon melted butter
- 1 egg
- ½ cup sultanas
Preheat your oven to 180 degrees and lightly grease a loaf tin.
Place all ingredients together into the bowl of an electric mixer and mix for 1 - 2 minutes until the mixture has combined and is smooth.
Pour into your prepared tin and bake for 25 minutes or until the cake is cooked through when tested with a skewer.
Serving: 0g | Calories: 1716kcal | Carbohydrates: 371g | Protein: 27g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 194mg | Sodium: 166mg | Potassium: 765mg | Fiber: 7g | Sugar: 243g | Vitamin A: 591IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 4mg