Ingredients
Method
1.Combine sultanas and juice in large bowl, cover; stand overnight.
2.Position oven shelves; preheat oven to 150°C. Grease deep 20cm ring pan; line base with baking paper.
3.Beat butter, rind and sugars in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well between additions. Mixture may curdle at this point but will come together later.
4.Using wooden spoon, stir creamed mixture into sultana mixture with flours. Spoon mixture into prepared pan; sprinkle evenly with almonds.
5.Bake about 1½ hours. Cover cake loosely with foil during baking if it starts to overbrown. Give the cake quarter turns several times during baking if browning unevenly.
6.Heat marmalade in small saucepan without boiling; strain into heatproof jug. Brush hot cake with hot marmalade; cool cake, uncovered, in pan.
This cake can be baked in two 8cm x 25cm bar cake pans, bases lined with baking paper, at the same oven temperature for about 1 hour and 20 minutes. Apricot jam can be substituted for marmalade. Wrap cold cake tightly in plastic wrap to keep airtight, then in foil. Wrapped cake can be kept in a cool dark place for about 2 weeks; however, if the climate is humid, it is safest to keep the cake in a sealed plastic bag or tightly sealed container in the refrigerator. Cake can be frozen for up to 3 months.
Note
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