This light and fluffy sultana cake topped with a dense, creamy caramel icing might just become your new favourite sweet treat. While these two flavours of fruit and caramel aren’t put together that often, they definitely should be, as this slice is one of the easiest to make and comes out tasting so mouthwateringly good.

This recipe is flexible enough to play around with so if you’re not the biggest fan of sultanas then you could always switch it up with dried cranberries or even dried apricots to achieve a different flavour. 

Ingredients

• 125g butter, chopped
• 3/4 cup brown sugar
• 1 cup self-raising flour, sifted
• 1 cup sultanas
• 2 eggs lightly beaten
• 1 tsp vanilla extract
  Caramel icing
• 1/2 cup brown sugar
• 60g butter
• 2 tbs milk
• 1 1/2 cups icing sugar, sifted

Method

1. Preheat oven to 180C. Grease and line an 18cm x 28cm slice pan.
2. Add butter and sugar to saucepan over medium heat. Cook and stir for 4 to 5 minutes or until completely melted. Transfer to bowl. Stir in flour, sultanas, egg and vanilla.
3. Pour batter into prepared pan. Smooth over top. Bake for 20 to 25 minutes. Cool in pan for 10 minutes. Turn out to cool completely on wire rack.
4. Meanwhile, combine sugar, butter and milk in small saucepan over low heat. Stir and cook until sugar has completely dissolved. Bring mixture to boil. Remove from heat. Leave to cool. Stir in icing sugar. Spread icing over top of slice. Serve.