![\"Sultana](\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/ywAAAAAAQABAAACAUwAOw==\")
<\/a>\n<\/div><\/figure>\n\n\n\nI tried making this according to the recipe but had to adjust it. I assumed a breakfast cup would be a 250ml cup (Mum used to use an old coffee mug for her cup measure). I used \u00becup of sugar for the small cup. I had no golden syrup in the cupboard and used runny grapefruit marmalade instead. The risk was that it wouldn’t have been sweet enough, but it doesn’t seem to be a problem.<\/p>\n\n\n\n
Baking is was a problem. I used a smaller oven and had a pan of water beside the loaf. I tested the loaf after 50 minutes and it wasn’t cooked. When I was due to take the pan of water out at the one-hour mark, I found the cake was slightly overcooked.<\/p>\n\n\n\n
Ingredients<\/strong><\/p>\n\n\n\n\n- 1 egg<\/li>\n\n\n\n
- 1 cup sugar (small)<\/li>\n\n\n\n
- 1 tablespoon golden syrup<\/li>\n\n\n\n
- 2 breakfast cups flour (heaped)<\/li>\n\n\n\n
- 2 teaspoons baking powder<\/li>\n\n\n\n
- pinch of salt<\/li>\n\n\n\n
- 1 cup milk<\/li>\n\n\n\n
- 1 cup sultanas<\/li>\n<\/ul>\n\n\n\n
Method<\/strong><\/p>\n\n\n\n\n- Beat egg and sugar until creamy.<\/li>\n\n\n\n
- Add golden syrup.<\/li>\n\n\n\n
- Add \u00be sifted flour and baking powder, alternating with the milk.<\/li>\n\n\n\n
- Mix the sultanas with the rest of the flour, and then fold it into the mixture. <\/li>\n\n\n\n
- Heat oven to 350\u00b0 F.<\/li>\n\n\n\n
- Place a dish of water on the lower shelf and put your loaf 1-2 shelves above that.<\/li>\n\n\n\n
- Cook for 1 hour then take water out.<\/li>\n\n\n\n
- Cook for a further \u00bd hour.<\/li>\n<\/ol>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
This Sultana Loaf is from an older edition of my mother\u2019s cookbook, one she used before 1970. Its simple ingredients and straightforward steps reflect a traditional approach to baking. While the recipe required some adjustments during preparation, it remains a nostalgic nod to old-fashioned home baking. The loaf combines the sweetness of sultanas with a […]<\/p>\n","protected":false},"author":1,"featured_media":344,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"http:\/\/farm3.staticflickr.com\/2894\/11921992485_959bc269af.jpg","fifu_image_alt":"","_bluesky_dont_syndicate":"","_bluesky_syndication_accounts":"","_bluesky_syndication_text":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[11],"tags":[89,88,83,85,87,90],"class_list":["post-174","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","tag-baking-powder","tag-egg","tag-flour","tag-milk","tag-sugar","tag-sultana"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/farm3.staticflickr.com\/2894\/11921992485_959bc269af.jpg?fit=500%2C333","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":125,"url":"https:\/\/shadowfoot.com\/recipe\/lemonade-scones\/","url_meta":{"origin":174,"position":0},"title":"Lemonade Scones","author":"Brian","date":"12 January 2008","format":false,"excerpt":"These lemonade scones are a quick and easy treat that is perfect for any occasion. With just a handful of ingredients, they bake up light, fluffy, and slightly sweet\u2014no extra sugar needed! Yielding a generous batch, these scones stay fresh for days and pair beautifully with cream or jam. Simple\u2026","rel":"","context":"In "Baking"","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":166,"url":"https:\/\/shadowfoot.com\/recipe\/spiced-apple-cake\/","url_meta":{"origin":174,"position":1},"title":"Spiced Apple Cake","author":"Brian","date":"7 April 2013","format":false,"excerpt":"This Spiced Apple Cake is a warm and fragrant dessert that can be enjoyed two ways\u2014served hot with custard as a comforting pudding or cold as a flavorful cake. This cake, made with tender apples, sultanas, and a blend of warm spices, is simple to prepare and perfect for any\u2026","rel":"","context":"In "Cakes"","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8400\/8624213296_7242c02d47.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":152,"url":"https:\/\/shadowfoot.com\/recipe\/rhurbarb-ripple-loaf\/","url_meta":{"origin":174,"position":2},"title":"Rhubarb Ripple Loaf","author":"Brian","date":"25 September 2012","format":false,"excerpt":"This Rhubarb Ripple Loaf is a beautifully moist and flavorful treat, with swirls of tangy stewed rhubarb running through a soft, buttery batter. Perfect for afternoon tea or as a dessert, it\u2019s as delightful to look at as it is to eat. Finished with a creamy vanilla frosting touched with\u2026","rel":"","context":"In "Cakes"","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8172\/8022853351_8d43183a9c.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":130,"url":"https:\/\/shadowfoot.com\/recipe\/caramel-biscuits\/","url_meta":{"origin":174,"position":3},"title":"Caramel Biscuits","author":"Brian","date":"21 September 2008","format":false,"excerpt":"This Caramel Biscuit recipe from my mother\u2019s cookbook is quick to prepare and full of nostalgic charm. Made with golden syrup and a buttery base, these biscuits bake to a crisp, caramelised perfection. With minimal ingredients and easy steps, they\u2019re an ideal option for any baking occasion. Perfect with a\u2026","rel":"","context":"In "Baking"","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm4.staticflickr.com\/3336\/3314842653_6ed6f51407_d.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":133,"url":"https:\/\/shadowfoot.com\/recipe\/chocolate-rough-biscuits\/","url_meta":{"origin":174,"position":4},"title":"Chocolate Rough Biscuits","author":"Brian","date":"28 February 2009","format":false,"excerpt":"These Chocolate Rough Biscuits are a nostalgic recipe from my mother\u2019s collection. With a rich chocolate flavour, a touch of coconut, and a delightfully rustic texture, they\u2019re as charming as they are tasty. The method, which includes adding boiling water to the creamed mixture, is a little unusual but works\u2026","rel":"","context":"In "Baking"","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm4.staticflickr.com\/3555\/3315676972_2790d7bf3e.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":144,"url":"https:\/\/shadowfoot.com\/recipe\/johnny-allsorts\/","url_meta":{"origin":174,"position":5},"title":"Johnny Allsorts","author":"Brian","date":"20 November 2011","format":false,"excerpt":"Another recipe from my mother's old recipe book. Her notes indicate the recipe came from my father's sister. I have no idea where the name came from.","rel":"","context":"In "Baking"","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm7.staticflickr.com\/6048\/6366474071_0b7af2e9e9.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/comments?post=174"}],"version-history":[{"count":1,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/174\/revisions"}],"predecessor-version":[{"id":343,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/174\/revisions\/343"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media\/344"}],"wp:attachment":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media?parent=174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/categories?post=174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/tags?post=174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}