Sultana Cake
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Sometimes it’s the most simple of cakes that has 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 is their most favourite, Sultana Cake comes in at a close second.
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Sultana Cake
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
EQUIPMENT
INSTRUCTIONS
- Pre-heat your oven to 170°c (150°c for fan assisted oven or Gas Mark 4) 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.
- Add the eggs one at time, ensuring they are mixed through before adding the next. Add the lemon extract.
- 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 pre-heated oven for about one hour 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 rack to cool completely.
VIDEO
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 speaking, 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.Tried this recipe?
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Originally published in May 2019.
