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.
“Lovely cake. It was requested again by my family. That’s the signal of a good cake!”
Lynda
And like all the best cake recipes, this Sultana Cake is super versatile. Low on Sultanas? Why not mix it up a bit with whatever else you have – cranberries, raisins, nuts or chocolate chips… Whatever you please!
Ingredients:
Margarine or Butter
Either will do and it’s personal preference to which you choose. I opt for margarine as a way to omit the dairy but whatever you choose, just be sure it’s at room temperature before baking.
Caster Sugar
A cake isn’t a cake without a bit of sweetness. Caster sugar is by far the best sugar for a cake but you could try Golden Caster Sugar for a more caramel-y taste.
Free-range Eggs
The traditional glue of choice in any cake batter. I don’t tend to stress to much about the size of eggs in a loaf cake, as long as they’re free-range.
Self-raising Flour
As with most cake, self-raising flour is required. But if you only have plain to hand, fear not! You can use a plain flour with the addition of some baking powder.
Lemon Extract
Technically an optional ingredient but one I would always recommend. The lemon extract adds a bit more depth to this somewhat simple loaf cake and it compliments the sultanas perfectly.
Sultanas
What’s a sultana cake without sultanas? You can of course substitute these with some dried fruits if you feel like experimenting.
Love this? Try this:
Sultana Cake
EQUIPMENT
INGREDIENTS
- 140 g Margarine or Butter (at room temperature)
- 140 g Caster Sugar
- 3 Free-range Eggs
- 225 g Self-raising Flour
- ¼ tsp Lemon Extract (optional)
- 170 g Sultanas
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:
- For full explanations on each ingredient and possible substitutions, see the Ingredients section above.
- Sultana Cake should be stored in an airtight container, and will keep for about 1 week.
- 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.
Originally published in May 2019. Updated in March 2025.
Yes to agree I thought it was a bit dry too
I love this recipe. Father in law described s. Cake – when I omitted lemon essence – as sublime, so definitely a win : )
Last time, I used approx 1/8 t of lemon essence and some grated zest… family members were arguing about the ‘takeaway ‘ cake.
Thanks so much! It’s a family favourite and reminds me of my mother’s sultana cake c. 1970s too : )
Is the fruit loaf baked in the centre of the oven?
Just right for us. Timinng, texture and taste. Made it last night but only enough left for the two of us to have a slice each with our coffee tomorrow morning.
When I make the next one, I thought I’d try glace cherries instead of sultanas and replace the lemon extract with vanilla extract.
Lovely cake with simple easy ingredients and instructions… perfect