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The best sultana cake
This crowd-pleasing, easy-bake sultana cake recipe is a classic tea-time treat! Every bite is filled with juicy, plump sultanas. We're adding a few basic pantry staples to enhance the flavour beyond that of just a traditional sultana loaf cake!
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 9 servings
Calories: 339 kcal
Course:
Dessert , Snacks
Cuisine:
International
Ingredients
- 180 grams sultanas
- water to cover the sultanas
- 140 grams unsalted butter softened
- 140 grams caster sugar
- 3 large eggs at room temperature
- zest from one small lemon
- 225 grams self raising flour
- ¼ teaspoon mixed spice
- 10 glace cherries 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!
Cup of Yum
Notes
- Use kitchen scales and weigh the ingredients carefully.
- Make sure to use softened butter and room-temperature eggs for perfect consistency in the batter.
- Don't overmix when folding in the flour, sultanas and cherries.
- Cover the cake with tin foil for the last 10 minutes of baking time to prevent the cake from browning too much on top.
- All ovens are different, so check the cake towards the end, if it's golden brown, firm on top and a cake tester comes out clean, it's done. Baking it any longer will lead to a dry cake.
- Always bake the sultana loaf in the centre of the oven for even heat distribution.
Nutrition Information
Calories
339kcal
(17%)
Carbohydrates
56g
(19%)
Protein
9g
(18%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
55mg
(18%)
Sodium
27mg
(1%)
Potassium
282mg
(8%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
80IU
(2%)
Vitamin C
1mg
(1%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 339
% 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.