I found these little sultana loaves in the Women’s Weekly Easy Baking book. Obviously, going by the title, they are traditionally made in mini loaf pans – but I just did this batch as mini muffins – a perfect size for the kidlets! You can serve these with or without the icing and I added about 1/2 a cup of coconut just for a little extra flavour. Very easy and tasty too!
- 125g butter, melted
- 2 1/3 cups of sultanas
- 2/3 cup caster sugar
- 2 eggs
- 1/3 cup buttermilk
- 1/2 cup plain flour
- 3/4 cup self raising flour
- Lemon Icing
- 1 1/2 cups icing sugar
- 20g softened butter
- 2 tablespoons of lemon juice approx
Preheat oven to 160 degrees C or 140 degrees in fan forced oven. Grease 12 hole normal sized muffin tray or mini loaf tray.
Stir ingredients in a large bowl with wooden spoon until combined.
Divide mixture into pan holes, smooth tops and bake about 30 minutes. Stand cakes for 5 minutes before turning out.
Make lemon glace icing. Drizzle icing over cakes.
Lemon Glace Icing
Sift icing sugar into small heatproof bowl. Stir in butter and enough juice to make a firm paste. Stir over small saucepan of simmering water until icing is just pourable.
Podcast: Mini Sultana Loaves
Update your browser or Flash plugin