Onto the recipe, I hope you love this Sultana Loaf as much as we do. Then add a well beaten egg, golden syrup and vanilla. Combine all of these ingredients together until no flour remains visible. Pour this into the prepared loaf tin and bake for one hour.
The idea is to bake the Sultana cake at a lower temperature for a longer time so that it cooks and rises evenly. And there you have it, a delicious Scottish Sultana Cake! This Sultana Loaf Cake is based on a traditional Scottish Sultana Tea Loaf, made with a basic sponge filled with juicy sultanas. A Scottish cake best enjoyed with a cup of tea!
You can use all white flour, instead of wholemeal. You can use soft brown sugar instead of demerara sugar. A deliciously quick fruit loaf that is low in fat but high in flavour! Place your sultanas in a medium bowl and cover with the freshly brewed tea. Cover with clingfilm and leave to steep overnight or at least 4 hours
In a large bowl, combine all the low-carb meatloaf ingredients. Mix until well-combined. Form the mix into a loaf shape and place in the prepared pan. Place in the oven and bake at 350°F. Bake until the meat thermometer registers 165°F, usually between 1 hour or 1 hour and 15 minutes.