Sultana Loaf Cake Directions:
-
Soak sultanas in cold black tea for several hours or overnight. Drain and pat dry with a paper towel.
-
Preheat oven to 320°F (fan) or 360°F (no fan). Line a 2lb loaf pan with parchment paper.
-
In a bowl, cream light margarine and erythritol until fluffy.
-
Beat in the eggs one at a time. Add lemon zest or vanilla with the first egg.
-
Toss sultanas with 1 tbsp flour to coat.
-
Gently fold in flour and coated sultanas until just combined.
-
Pour mixture into the pan and level the top.
-
Bake for 40–50 minutes or until golden and a skewer inserted in the center comes out clean.
-
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
WW Points Calculation
-
Light margarine (¼ cup): 12.00
-
Erythritol (⅓ cup): 0.00
-
Eggs (2 medium): 0.00
-
Lemon zest or vanilla extract (1 tsp): 0.00
-
Self-rising flour (1 cup): 10.00
-
Sultanas (¾ cup): 15.00
-
Self-rising flour (1 tbsp): 0.50
Points Information:
Total Points: 37.50
Servings: 10 slices
Points per serving: 3.75
Nutrition Information
Calories: 137
Fat: 4g
Protein: 3g
Carbohydrates: 25g
Sugar: 13g
Sodium: 105mg
I'm waiting for your comments! Enjoy!
