Sultana Malt Loaves
Makes 2 x 450g/1lb loaves
225g/8oz plain flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
225g/8oz sultanas
50g/2oz demerara sugar
175g/6oz malt extract
1 tbsp black treacle
2 eggs, beaten
150ml/5fl oz strained cold black tea
Method
1. Preheat the oven to 150C/300F/Gas 2. Grease and base line 2 x 450g/1lb
loaf tins with greased greaseproof paper.
2. Measure the flour, bicarbonate of soda and baking powder into a
bowl. Stir in the sultanas.
3. Gently heat the sugar, malt extract and black treacle together. Pour on
to the dry ingredients with the beaten eggs and the tea. Beat well until
smooth. Pour into the prepared tins.
4. Bake in the preheated oven for about 1 hour or until well risen and firm
to the touch. Allow to cool for 10 minutes in the tins before turning out
on to a wire rack to cool. These loaves are best kept for 2 days before
eating.
Secrets of Success: Freeze cakes as soon as they are cold. Some icings
often lose their sheen in the freezer, so it's usually best to freeze the
cake by itself, and ice later. Buttercream icing is an exception.
I got this from a British friend of mine who now lives in Wyoming (Wow!
That must have been a culture shock.)
Bob the Tarheel Baker