Name: Sultana Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 140 g Soft Margarine (or Butter) (at room temperature); 140 g Caster Sugar; 3 Free-range Eggs (at room temperature; see Egg Size note below); 225 g Self-raising Flour (see Self-raising Flour note below); ¼ tsp Lemon Extract (optional); 170 g Sultanas

A loaf of Sultana sits on a white platter with three slices cut. Set on a light blue surface and scattered with sultana, a small white bowl of sultanas and part of a checked cloth add charm in the background.

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Sometimes it’s the most simple of cakes that have the biggest impact. And this delicious Sultana Cake is definitely one of those. Best enjoyed with a cup of tea and good company!

When it comes to being in the mood for baking, there’s nothing worse than going to your cupboards to find you’re missing ingredients for that recipe which you’ve been eyeing up for days.

That’s where this super simple and super tasty Sultana Cake comes to the rescue. All it requires is the most basic of ingredients, which I can guarantee you’ll have lurking in your cupboards, just waiting to be baked into a tasty little cake.

It’s also a wonderful recipe to try with kids. The boys love nothing more than whipping together a loaf cake, and although Banana Loaf – especially Nutella Banana Loaf – is their most favourite, Sultana Cake comes in at a close second.

A close-up of a sliced loaf of sultana cake on a plate. The cake is moist with visible sultanas. In the background, more slices are stacked with a napkin and bowl slightly blurred.

Brought back memories!
Made mine yesterday, came out perfectly. Brought back memories of days gone by when my mother and wife would bake an identical one.
Absolutely love it.
– Steve

A loaf of Scottish sultana cake recipe, sits partially sliced on a plate, accompanied by a small bowl of sultanas. In the background, a checked cloth rests on the light surface.

More Scottish Cakes

If you loved this traditional Sultana Cake, here are some more of my favourite Scottish cake recipes for you to try next:

Dundee Cake

Snow Cake

Sticky Toffee Pudding

Black Bun

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Sultana Cake

A real teatime classic. Sultana Cake is super simple to make and perfect when enjoyed alongside a cuppa.

Author: Amy Beth Reid

4.7 from 49 votes

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Course: Dessert, Snack

Cuisine: Scottish

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: slices

INGREDIENTS

Metric (UK) | Cups (US)

140 g Soft Margarine (or Butter) (at room temperature)
140 g Caster Sugar
3 Free-range Eggs (at room temperature; see Egg Size note below)
225 g Self-raising Flour (see Self-raising Flour note below)
¼ tsp Lemon Extract (optional)
170 g Sultanas

EQUIPMENT

INSTRUCTIONS

Preheat your oven to 170°C (150°C for fan-assisted ovens, Gas Mark 4 or 325°F) and line a 2lb loaf tin with greaseproof paper. Set aside.
In a large bowl, cream together the margarine/butter and sugar until light and fluffy in both colour and texture.
Add the eggs one at a time, ensuring each is mixed through before adding the next. Add the lemon extract and stir through.
Sift in the flour and gently fold to create a batter. Add the sultanas and mix to ensure they are evenly distributed.
Transfer the batter to your pre-lined tin and bake in your preheated oven for about 1 hour to 1 hour 15 mins, until risen, golden, and a skewer inserted comes out clean.
Leave to cool in the tin for a few minutes before transferring to a wire cooling rack to cool completely.

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IMPORTANT NOTE:

All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.

RECIPE NOTES:

Egg Size: When it comes to eggs, I always buy mixed-weight free-range eggs. Generally, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you’re unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That’s what this recipe has been tested with.

Self-raising Flour: Don’t have self-raising flour? For this recipe, simply whisk together 225g (1⅔ cups) plain flour and 3 teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.

Storage: Sultana Cake should be stored in an airtight container and will keep for about 1 week.

Freezing: You can freeze Sultana Cake, either as a complete loaf, or in slices. Tightly wrap your Sultana Cake in cling film, then again in tin foil. To defrost, remove from the freezer and allow to warm to room temperature before eating. Do not re-freeze once defrosted, and do not leave in your freezer for more than 3 months to avoid freezer-burn.

NUTRITION INFO: NUTRITION INFO:

Nutrition information is provided as a guide and is based on automatic calculations. Actual values may vary depending on the ingredients and brands used, how the recipe is prepared, and individual portion or serving sizes.