Honey and Sultana CakeFrom Sainsbury's
Honey gives this cake a distinctive flavour.
Serves: Makes an 18cm cake, cuts into 8 slices
Preparation time: 20 Minutes
Cooking time: 20 Minutes
Cooling Time: 10
175g butter, softened, or vegetable margarine, plus extra for greasing
175g wholemeal flour
1 teaspoon bicarbonate of soda
3 medium size eggs, beaten
250g curd cheese
25g walnut halves (optional)
Preheat the oven to 180°C, fan 160° C, gas 4 and grease two 18cm diameter sponge tins.
Cream the butter or margarine in a bowl. Beat in the 175g of the honey.
Mix the flour with the bicarbonate of soda and beat it into the creamed mixture alternately with the eggs. Fold in the sultanas and divide the mixture between the prepared cake tins.
Bake the cakes for 20 minutes or until they are firm and have shrunk slightly from the sides of the tins.
Cool them in the tins for 5 minutes and then turn them on to wire racks to cool completely.
For the frosting, beat the curd cheese with the remaining honey. Sandwich the cakes together with half the mixture and spread the remaining mixture on top. If you wish, decorate the cake with walnut halves.