Jubilee Cake
Nana Ling's Jubilee Cake. Iced while hot and decorated with coconut and almonds.
Servings: 10 people
Calories: 197.36kcal
Equipment
- loaf tin (24 x 14 cm approx)
Ingredients
Cake
- 20 grams butter
- 1 cup SR flour
- 1 pinch salt
- 2 tablespoons caster sugar
- ½ cup milk
- 1 egg
- ½ cup sultanas
- ¼ cup peel or chopped glace cherries
Icing
- 1 tablespoon hot milk
- 1 cup icing sugar
Decorating
- ¼ cup shredded coconut
- ¼ cup sliced natural almonds
Instructions
Cake
- Pre-heat oven to 180 degrees celsius (fan-forced).
- Grease and line a loaf tin (24 x 14cm)
- Rub chopped butter (straight from fridge) into flour.
- Add the salt and sugar and combine.
- Combine milk and well beaten egg before adding to the dry ingredients. Stir well to combine. Use a whisk if necessary to form a batter with a smooth consistency.
- Add sultanas and peel/cherries and mix well.
- Pour into loaf tine and bake for half an hour.
- Allow to cool for 5-10 minutes before removing from tin.
Icing and Decorating
- Combine hot milk and icing sugar to a smooth consistency. Pour over the cake as soon as you remove it from the tin while it's still warm.
- Decorate with coconut and almonds.
Nutrition
Calories: 197.36kcal | Carbohydrates: 35.42g | Protein: 3.38g | Fat: 5.22g | Saturated Fat: 2.29g | Cholesterol: 22.04mg | Sodium: 37.61mg | Potassium: 122.42mg | Fiber: 1.2g | Sugar: 22.25g | Vitamin A: 93.5IU | Vitamin C: 0.23mg | Calcium: 33.1mg | Iron: 0.96mg