I had an amazing mini fruitcake the other week, and I had some sultanas in the house, so it seemed like fate to try making sultana cake for the first time! I modified it to cupcakes though, to enable ease of taking them to work.
These ones sunk, because of complications with my oven, but they should work out ok.
1 cup sultanas
half a cup of water
150 grams of nuttelex or margarine
3 chinese soup spoons of apple sauce
2 tsp baking powder
2 tbl golden syrup
one and a half cups of self raising flour
half a cup of plain flour
1 cup caster sugar
quarter of a teaspoon of almond essence
1 tsp cinnamon
Bring the water to a simmer, and add the sultanas. Simmer, covered, for five or six minutes, then add the nuttelex and let it melt. In the meantime, beat together the apple sauce and sugar. Add the golden syrup to the hot sultanas, then remove from heat, and mix in the apple sauce and sugar mixture, as well as the almond essence. Sift together the baking powder, flour, and cinnamon, then add to the sultanas. Mix until just combined.
Divide between twelve cupcake cup things, greased or with paper, and bake at 180C for about twenty minutes, or until a skewer comes out moist but relatively clean.