In my original recipe it was baked in one 22 cm loaf tin. But I decided to use two smaller tins15cm by 8 cm.This made one to eat, and one to freeze or give away.
It is important to leave the loaves in the tins to cool for a while before turning them out.Wait until they are cold before slicing.They cut more easily the following day if you can wait that long.
Great as is for morning or afternoon tea, or tucked into in lunch boxes, but they can also be served buttered. I rather like a slice or two with cheese!
125 grams of butter
3/4 cup of brown sugar
1/2 cup of cold water
1/2 cup of Barker's Apricot Blush
1 teaspoon of baking powder
1 teaspoon of baking soda
2 cups of flour
1 teaspooon of mixed spice
A few drops of almond essence (optional)
2 beaten eggs
400 grams of sultanas.
- Bring butter, sultanas, mixed spice/almond essence, baking soda, sugar and water to the boil and simmer gently for 5-10 minutes.
- When cool add eggs, then flour and baking powder.
- Lightly grease the loaf tins with cooking oil and line with baking paper.
- Bake the loaves for 40 minutes at 180 degrees C. Poke a skewer into the centre of the loaves to check if they are done. They may take a little longer.
- Towards the end watch carefully and if the tops start to brown too much cover them with tinfoil to prevent burning.