The best sultana cake
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
9 servings
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Calories
339 kcal
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Cuisine
International
The best sultana cake
Description
This sultana cake blends softened butter and caster sugar creamed to a light texture with room-temperature eggs, lemon zest, and a measured mix of flour and mixed spice. The sultanas are soaked and softened by brief boiling, then drained and cooled before incorporation. Quartered glace cherries add color and sweetness. Together, the fruit provides bursts of flavor and moisture in the cake crumb. Careful folding prevents overmixing, maintaining a tender texture.
Baked in a loaf tin lined with parchment paper at moderate temperature, the cake is monitored for a golden brown exterior and clean cake tester result indicating doneness. Covering with foil during the last baking minutes prevents excessive browning. Baking centrally in the oven ensures even heat distribution.
This cake works well as a teatime treat or dessert, offering a balance of citrus brightness, spiced warmth, and fruity sweetness. It keeps well and slices nicely for serving.
Precision in ingredient measurement and temperature handling are important to the cake’s success, as noted in the recipe instructions.
Ingredients
- 180 grams sultanas
- water to cover the sultanas
- 140 grams butter softened, unsalted
- 140 grams caster sugar
- 3 egg at room temperature, large
- lemon zest from one small lemon
- 225 grams self-raising flour
- ¼ teaspoon mixed spice
- 10 glace cherry and an optional few extra for decoration
Instructions
- Preheat the oven to 170℃/338℉/gas mark 3. Line a standard 2lb loaf tin (21cm x 11cm x 7cm) with parchment paper.
- Add the sultanas to a small saucepan and add just enough water to cover the sultanas.
- Bring the water up to a boil and cook over a medium heat for 4 minutes to soften and hydrate the sultanas.
- Fully drain the water from the sultanas and set aside to cool slightly.
- In a large mixing bowl, beat together the softened butter and caster sugar until light in colour and creamy in consistency for about 3-4 minutes. You can use an electric hand mixer or a stand mixer.
- Add the room temperature eggs one by one, beating the mixture after each addition.
- Add the zest from one small lemon and briefly beat again.
- Sift over the self raising flour along with the mixed spice. Using a large spoon or spatula, gently fold the flour into the egg mixture. Don't overmix.
- Quarter the glace cherries and add it along with the sultanas to the cake mixture. Gently fold it in, again careful not to overmix.
- Spoon the sultana cake mix into the prepared baking tin and level the top. Optional - Dot a few extra quartered glace cherries over the top, pressing them into the mixture to hold them in place.
- Bake for 40 minutes on the middle shelf of the oven. After 40 minutes, loosely cover the tin with a piece of tin foil to protect the top of the cake from browning too much. Bake for a further 10 minutes or until a cake tester comes out clean and the top of the cake feels firm to the touch.
- Allow the cake to cool in it's tin for 10 minutes before lifting it out onto a wire cooling rack to cool down completely. Treat yourself to a fresh slice and a cup of tea!
Notes
- Use kitchen scales to weigh ingredients precisely for consistent results.
- Ensure butter is softened and eggs are at room temperature before mixing to achieve smooth batter.
- Do not overmix when folding flour, sultanas, and cherries to keep the cake light.
- Cover the cake with foil during the final 10 minutes of baking to avoid excess browning.
- Test the cake’s doneness towards the end of baking—golden on top and a clean cake tester indicate it is done.
- Bake the loaf in the center of the oven for even heat distribution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 27mg | 1% |
| Potassium | 282mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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