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