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Nutrition: Per serving

  • kcal436
  • fat22g
  • saturates11g
  • carbs50g
  • sugars30g
  • fibre2g
  • protein8g
  • salt0.6g
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Method

  • step 1

    Heat the oven to 180C/160C fan/gas 4. Put the sultanas and teabags in a heatproof bowl and cover with boiling water from the kettle. Leave to steep for 5 mins, then remove and discard the teabags. Leave the sultanas to continue soaking while you prepare the cake mixture. The sultanas can be soaked ahead of time; steep with the tea as above, then leave to soak, covered, overnight.

  • step 2

    Beat the butter and sugar together in a large bowl for 3 mins, or until smooth and pale. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl until combined. Add the flour, baking powder, almonds and lemon zest, and mix briefly to combine. Fold in the milk to loosen. Drain the rehydrated sultanas, discard the tea, then fold the sultanas into the mixture.

  • step 3

    Generously butter a 25cm, 2-litre bundt tin. Pour in the mixture and level with a spatula. Bake in the centre of the oven for 35-40 mins, or until golden brown and a skewer inserted into the middle comes out clean. Invert the tin onto a serving plate, leave to cool for 5 mins, then lift off the tin. Leave to cool completely, and dust lightly with icing sugar. Will keep for up to three days in an airtight tin.

Recipe from Good Food magazine, February 2021

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Comments, questions and tips (8)

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Overall rating

A star rating of 5 out of 5.9 ratings

debbiedebs4912890

So easy, light and fluffy. I didn't need to add as much milk as stated and needed to cook it for about 20 minutes longer at 150 degrees in the fan oven for it to be cooked through. I also added a lemon drizzle glaze when nearly cooled. Delish!

jane66 avatar

jane66

question

Should the sugar actually be caster sugar and not icing sugar? I have never baked a cake using the creaming method before using icing icing sugar and just wondered if this is correct?

labenham4489

I only have a small Bundt tin so I halved the recipe and it came out fine but not to the top of the tin when baked. So I did three quarters of the recipe and it worked fine. I folded in the flour because I prefer to do that and the remaining ingredients. This is one of the best and easiest…

bbcExTNYJwh

tip

After adding first egg, looked on verge of splitting, so added 50g of the flour, then beat in the rest of the eggs gradually, having pre-whisked. Worked perfectly - and came out super-fluffy.

bbcExTNYJwh

tip

Lovely fluffy and light sponge! It rose A LOT in the oven so was deep and needed around 15-20 mins extra baking time. Also if I made it again I would put MORE sultanas because I think it needed the extra sweetness. Don’t make the mistake of using even slightly salted butter which I unwisely did…

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