Old-Fashioned Sultana Cake

Submitted by Jubes

"A simple sultana cake that keeps well or can be frozen"

 

• Ready In: 1hr 50mins
• Ingredients: 7
• Yields: 1 sultana cake
• Serves: 14

ingredients

• 500 g sultanas
• 250 g butter, chopped
• 3 eggs
• 2 teaspoons almond essence or 2 teaspoons vanilla essence
• 1 cup sugar
• 1 1⁄2 cups plain flour
• 1 teaspoon baking powder

directions

1. Preheat oven to 150°C and grease a 20cm square or round cake tin.
2. Pick over the sultanas to remove any stem- nothing worse than a crunch in your cake.
3. Place sultanas in a saucepan and cover them with cold water. Bring to the boil and then drain off the water. Return sultanas to saucepan.
4. Stir in the chopped butter and set aside the sultanas to cool.
5. Beat together the eggs, essence and sugar. Then add in the sultanas.
6. Add your flour and baking powder to another mixing bowl and aerate with a kitchen whisk (or you can sift them together).
7. Stir the flour into the sultana mix.
8. Pour into prepared cake tin and bake for 1 1/2 hours.

Reviews

[Pesto lover]

Since I love raisins in everything, I hoped this would be good. Your recipe did not disappoint! The cake was delicious, especially with a nice cup of tea. I will make this often.Thanks for posting.

 

[lama212]

One of the best and easiest cakes I've made. Lovely texture, fruit evenly dispersed. I was short on sultanas so made up the 500g with a 130g mixture crystalized pineapple, cranberries and glazed cherries. As I have fan forced oven I dropped the temperature to 140C.

 

[writetojanet]

This cake was quick and easy to make. After 1 hour it smelled like it was done, and after checking I felt that a half hour longer would have dried it out too much as the sides were already dry enough, however I couldn't see on the recipe what size cake pan to use. The cake didn't rise much. I didn't have many sultanas left so I mixed in some cranberries too and the recipe didn't specify what type of sugar so I used 3/4 cup unpacked brown sugar as I didn't want it to be too sweet. I used the almond essence and sprinkled a few sliced almonds on top. Mine definitely wouldn't serve 14 people, I used a round 8" cake pan and cut it into 8. I would have liked the recipe to use the same unit of measure instead of switching from g to cups, that way it's easier to determine if you want to adjust any volumes. Overall this cake turned out delicious, light and moist.

 

[Lich32]

Very easy to make & yes the mixture does look 'gloopy' & unpromising but the cake is delicious & keeps well. I used a mixture of sultanas & raisins as that's what I had in the cupboard to use up.

 

[thomas1428]

Beautiful cake. I doubled up the ingredients and made two. I was a bit worried as the batter seemed quite gloopy and I was sure all that fruit was going to sink. But worry not, they turned out perfect and were polished off in less than 24hrs by my hungry lot. I’ll definitely be making this again.