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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 180°C | 2. Place sultanas in a saucepan and just cover with water. | 3. Bring to the boil then simmer for 5 minutes. Drain and cool. | 4. Mix butter and sugar until light and fluffy, add lemon juice, grated rind and vanilla essence. | 5. Add the eggs one at a time, beating well after each egg. | 6. Add the both of flour and milk, then stir in the sultanas and candied peel. | 7. Pour into a well greased 21-23 cm square cake tin with the base lined with baking paper. | 8. Bake for 1 hour then reduce the temperature to 160°C and bake for a further 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean. | 9. Cool in the tin and store in an airtight container. Fruitcakes like this are best left for 12 hours before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sultana	500			-	-	-	-
butter	250			21375.0	982.125	667.875	1800.0
caster sugar	1 1/4	1/4		-	-	-	-
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
lemon	1	teaspoon	grated rind	1.2808	0.4116	0.0486	0.0132
vanilla essence	1	teaspoon		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
flour	2	cups		1156.56	253.2108	18.802	4.4872
self raising flour	1/2	cup		-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
peel	1/2	cup	mixed candied	22.56	7.68	0.72	0.14400000000000002

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.