Jubilee Cake

Print Recipe

5 from 10 votes

Nana Ling's Jubilee Cake. Iced while hot and decorated with coconut and almonds.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: Australian, English

Servings: people

Calories: 197.36kcal

Author: Libby Hakim

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

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