This is my updated version of a very popular heritage recipe for a farmhouse sultana cake, found in a South Island high-country sheep station cookhouse notebook. It would have been made to feed the shearers or musterers for ‘smoko’ . . . morning or afternoon tea. The cake keeps really well, retaining its moistness, and it travels well even in a stockman’s saddlebag.
Images from The Great New Zealand Baking Book copyright © Lottie Hedley