I made my MIL's sultana loaf and it turned out a bit dry. She used to make this in the 50's 60's. I am wondering if she was using like a tea cup for measuring (which in todays cup measurement would be too much flour) which is why possibly my loaves turned out a bit dry. I will try making it again and might add a bit more liquid. Australian flour is terrible for baking and does not make kiwi recipes the way it should but it could have been my error as well.

marcs - 2019-07-12 17:59:00

marcs wrote:

I made my MIL's sultana loaf and it turned out a bit dry. She used to make this in the 50's 60's. I am wondering if she was using like a tea cup for measuring (which in todays cup measurement would be too much flour) which is why possibly my loaves turned out a bit dry. I will try making it again and might add a bit more liquid. Australian flour is terrible for baking and does not make kiwi recipes the way it should but it could have been my error as well.

Not sure about cup size as I wasn't used to using cups until I came to NZ so can't comment but going by the era then I'd say using a tea cup was quite likely. If the the cake batter looked a bit stiffer than normal then cup size was maybe the problem. Also oven temps can vary very much these days to how they were back then or baking a little too long can make a cake dry too. I have had to make adjustments on some old UK recipes. Just some thoughts.

Edited by nauru at 6:47 pm, Fri 12 Jul

nauru - 2019-07-12 18:42:00

DD! (+)(+)

Edited by supern0va at 6:53 pm, Fri 12 Jul

supern0va - 2019-07-12 18:51:00

Nauru I have cook it less this time. If not right I might try add an egg next time.

marcs - 2019-07-12 20:37:00

Try soaking the sultanas first, and a cup of flour is about 125g/4oz.

articferrit - 2019-07-13 07:52:00

marcs wrote:

Nauru I have cook it less this time. If not right I might try add an egg next time.

How did it turn this time marcs? Agree with above post soaking the fruit, then add any liquid left to the mixture. I do this with a mixed fruit cake I make and it's moist. It's just fruit soaked overnight in almond milk then flour added, no eggs, sugar or butter. Got the recipe from here, I think sarahb5 was the poster but not sure.

Edited by nauru at 6:16 pm, Sat 13 Jul

nauru - 2019-07-13 18:13:00

nauru wrote:

How did it turn this time marcs? Agree with above post soaking the fruit, then add any liquid left to the mixture. I do this with a mixed fruit cake I make and it's moist. It's just fruit soaked overnight in almond milk then flour added, no eggs, sugar or butter. Got the recipe from here, I think sarahb5 was the poster but not sure.

Oh I remember that recipe - fruit soaked in tea or orange juice though I think then just added flour - I will try and find it

sarahb5 - 2019-07-13 20:16:00

nauru wrote:

How did it turn this time marcs? Agree with above post soaking the fruit, then add any liquid left to the mixture. I do this with a mixed fruit cake I make and it's moist. It's just fruit soaked overnight in almond milk then flour added, no eggs, sugar or butter. Got the recipe from here, I think sarahb5 was the poster but not sure.

I've just bumped a Christmas cake recipe thread that has my soaked fruit cake recipe at #14

sarahb5 - 2019-07-14 17:45:00

sarahb5 wrote:

Oh I remember that recipe - fruit soaked in tea or orange juice though I think then just added flour - I will try and find it

The recipe I used was similar but it used almond milk to soak the fruit, posted sometime before last Christmas. I thought you had posted it but I must be mistaken. Anyway it was a nice, easy recipe which I used several times around last Christmas and shared with others, lovely moist cake. I have the recipe written down in a book so will look it out.

nauru - 2019-07-14 18:32:00

sarahb5 wrote:

I've just bumped a Christmas cake recipe thread that has my soaked fruit cake recipe at #14

Sarahb5, just found the recipe and bumped the thread, post #1. It was an Annabel Langbein recipe and you asked if anyone had tried it.

nauru - 2019-07-14 18:39:00

nauru wrote:

Sarahb5, just found the recipe and bumped the thread, post #1. It was an Annabel Langbein recipe and you asked if anyone had tried it.

Oh yes I remember now - it was delicious - we’re doing mid winter Christmas in a couple of weeks so I might make it again

sarahb5 - 2019-07-14 19:24:00

If all the measurements were in cups, and you use the same cup for all measuring, then surely, it doesn't matter, I would have thought - except of course, for the slight difference in baking time and baking tin size.

punkinthefirst - 2019-07-15 12:10:00