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Sultana Cake
Nana Ling's Sultana Cake Recipe from 1940 (with a secret step that makes this recipe UNBEATABLE).
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 16 slices
Calories: 263 kcal
Course:
Dessert
Cuisine:
Australian
Ingredients
- 2 cups plain flour (all-purpose flour)
- 1 cup caster sugar (or white/granulated sugar)
- 225 grams butter
- ¼ teaspoon lemon essence (or ½ teaspoon lemon zest)
- ¼ teaspoon vanilla essence
- 1 teaspoon baking powder
- 4 eggs
- 1 ½ cups sultanas
- pinch salt
Instructions
- Put sultanas in a saucepan and cover with water. Bring to the boil and boil for 3 minutes before draining off water. Set aside.
- Pre-heat oven to moderate (170 degrees celsius . 340 degrees fahrenheit, fan-forced).
- Grease a loaf tin (approx 24 x 14 x 7cm) and line with baking paper.
- Beat butter, sugar, essences and salt to a cream.
- Add beaten eggs, one at a time, beating after each addition.
- Sift flour and baking powder together and gradually fold into mixture or mix on lowest speed of your stand mixer.
- Add sultanas to the mixture and stir through gently until evenly distributed through the mixture.
- Pour mixture into prepare loaf tin and bake for 1 - 1 ¼ hours or until cooked.
- Leave to cool for 10 minutes in the tin before turning out onto a cooling rack to cool completely.
Cup of Yum
Notes
- Storing: Stored in an airtight container in a cool, dry place, Sultana Cake should last for a few days – but is best, of course, fresh.
- Freezing: Wrap in plastic food wrap and freeze for up to a few months. Thaw in the fridge overnight.
- Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
- Tips:
- For best results, take the egg and butter out of the fridge about half an hour before you start so they can come down to room temperature. This will allow them to more easily blend with the other ingredients, creating a smooth cake mixture.
- You'll know it's cooked when it's a light golden colour. You should also listen to the cake as you take it from the oven. If you can still hear it sizzling then it's still cooking. Pop it back in the oven for another few minutes.
Nutrition Information
Calories
263kcal
(13%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
71mg
(24%)
Sodium
108mg
(5%)
Potassium
162mg
(5%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
411IU
(8%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 263
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 108mg | 5% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 411IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.