Sultana Cake Recipe

Sultana cake is a delectable and moist dessert, characterized by its rich texture and the inclusion of sultanas, which are golden raisins, providing a burst of sweetness in every bite. This classic cake has a subtle spice profile, often enhanced with nutmeg and mixed spice, offering a delightful combination of flavors.

The exact origin of sultana cake is unclear, but it has roots in traditional British baking. Over the years, it has become a beloved classic, enjoyed in various forms across different cultures.

View steps to make Sultana Cake

Making the Sultana Cake

Preheat the oven to 170C/ 160C Fan / 325F.

Grease and line a standard 2lb loaf tin (21cm x 11cm x 7cm) with parchment paper.

Bring water to a boil, turn off the heat then add the baking soda until dissolved.

Sift the self raising flour, nutmeg, and mixed spice.

In a large bowl, use a mixer to cream butter and brown sugar until light and creamy, about 3-4 minutes.

Add sultanas and the boiled water with baking soda.

Gently fold in the self raising flour into the mixture using a large spoon or spatula.

Spoon the sultana cake batter into the prepared cake tin, level the top, and bake for 50-60 minutes.

It's done when it turns a golden brown color, and the edges have begun to pull away from the sides.

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Notes & Tips

The sultana cake is done if a skewer or knife inserted into the middle should come out clean.

Sultana cake is incredibly versatile, making it suitable for various occasions. It can be served as a delightful afternoon tea treat, a dessert at festive gatherings, or a simple yet elegant cake for any celebration.

Sultana Cake Recipe

Sultana Cake Ingredients

Utensils

Making the Sultana Cake

Notes & Tips

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