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.
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!
“Lovely cake. It was requested again by my family. That’s the signal of a good cake!”
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- 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 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.