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!”
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!
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.
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.
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.
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.
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.
What’s a sultana cake without sultanas? You can of course substitute these with some dried fruits if you feel like experimenting.
Sultana Cake is perfect for:
• Community coffee mornings
• Afternoon tea with friends
• Snack time for kids
• Serving in coffee shops
- 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.
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