Now and again you come across special people. One of mine is my good friend Katherine, an espresso-devouring Glaswegian lovely who I met while living in Spain a few years ago.
She’s currently in her second year teaching English in Bogota, Colombia from which she sent me her Uncle Wullie’s Sultana Cake recipe (circa 1980). Katherine really knows how to bake a good cake and has vowed to bring home the recipe for Colombian manteceda – (think Victoria Sponge with an aniseed twist) – read more about her adventures in her hilarious travel blog.
A sultana cake tribute, in Katherine’s own words…
“This is the original recipe complete with terse yet magical instructions from my Uncle Wullie, a West Coast of Scotland legend now well into his 80`s. When I was a wee girl we used to go and visit him and my auntie and he’d always bake something for us to tuck into along with some diet lemonade while we did the crossword in the Sunday Post. Rerr*!”
(*Rerr = rare = grand)
10oz eggs (I used 5 medium-sized)
3/4 lb sultanas
10oz plain flour
4oz self raising flour
- Cream together margarine and sugar
- Beat in the eggs
- Sift both flours together and add to the mixture, along with the sultanas
- Bake for 1 1/2 – 2 hours at 180ºC/ 350ºF/Gas Mark 4. Rerr!