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Lemon and Sultana Cake
A highly versatile cake. Again, it is light and moist, and can be readily transformed into several other flavours. Try orange rind and no sultanas, or turn it into one of my family's favourites by leaving out the citrus and sultanas and substituting a packet of chopped glace cherries instead.
- 150g softened butter 150g sugar (2/3 cup)
- 3 size 7 eggs
- 200g Gluten Free Goodies Cake and Biscuit Mix
- 3 level tsp Gluten Free Goodies Baking Powder
- grated rind of 1 small lemon
- 1/2 cup sultanas
- 6 Tbsp milk
Cream butter, sugar and lemon rind.
Add eggs one at a time, beating well after each addition.
Mix in dry ingredients and milk.
Add sultanas and mix well.
Bake in a lined, 23cm round tin at 180C for 45 -60 minutes or until golden brown and firm.
Cool in tin for 5-10 minutes before removing to a wire cake rack.
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