Name: Cherry and sultana loaf
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Ingredients: 125 gram butter; 2 teaspoon lemon rind, grated; 1 cup caster sugar; 3 eggs; 1/2 cup sliced glace cherries; 1/2 cup sultanas; 1 1/2 cup self-raising flour; 3/4 cup plain flour; 3/4 cup sour cream; 1/4 cup lemon juice

Cherry and sultana loaf

Makes 1 Item

Prep

30M

Cook

1H 15M

Total

1H 45M

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Ingredients

125 gram butter

2 teaspoon lemon rind, grated

1 cup caster sugar

3 eggs

1/2 cup sliced glace cherries

1/2 cup sultanas

1 1/2 cup self-raising flour

3/4 cup plain flour

3/4 cup sour cream

1/4 cup lemon juice

Method

1.Grease a 14cm x 21cm loaf pan, line base with paper, grease paper.

2.Cream butter, rind and sugar in small bowl with electric mixer until light and fluffy, beat in eggs one at a time, beat until combined. Transfer mixture to large bowl. Stir in fruit, then half the sifted flours with half the combined sour cream and lemon juice, then stir in remaining flours and lemon mixture.

3.Pour into prepared pan. Bake in moderate oven for about 1¼ hours. Stand 5 minutes before turning on to wire rack to cool.

Keeping time: 3 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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