For an extra layer of flavor, consider adding a tablespoon of orange or lemon zest to the batter. To prevent the sultanas from sinking to the bottom of the cake, toss them lightly in flour before adding them to the batter. Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for longer storage.
Sultana Cake
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PREP TIME15 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs 25 mins
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SERVING14 People
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VIEWS15
Transport yourself back to the roaring twenties with this remarkably moist and flavorful Sultana Cake. This updated version of a classic recipe delivers a delightful balance of sweetness and fruity goodness, perfect for afternoon tea or a comforting dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate68 g
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Cholesterol62 mg
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Fiber2 g
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Protein5 g
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Saturated Fat6 g
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Sodium131 mg
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Sugar43 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 325°F (165°C). Grease and lightly flour a 9-inch round cake pan to prevent sticking. (5 minutes)
02
StepIn a medium saucepan, combine the sultanas with enough water to cover them generously. Bring to a boil over medium-high heat, then reduce heat to low and simmer gently for 15 minutes, allowing the raisins to plump up beautifully. (20 minutes)
03
StepDrain the sultanas thoroughly and return them to the saucepan. Add the cubed butter and stir until the butter is completely melted and coats the sultanas in a luscious glaze. Set aside to cool slightly. (5 minutes)
04
StepIn a large bowl, whisk together the sugar and eggs until light and creamy. (3 minutes)
05
StepIn a separate bowl, sift together the flour and baking powder to ensure a light and airy texture. (2 minutes)
06
StepGently stir the sultana-butter mixture and vanilla extract into the egg mixture until just combined. Gradually add the flour mixture, mixing until just incorporated. Be careful not to overmix, as this can result in a tough cake. (5 minutes)
07
StepPour the batter into the prepared cake pan and spread evenly. (1 minute)
08
StepBake in the preheated oven for approximately 75 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched. (75 minutes)
09
StepLet the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This helps prevent the cake from sticking and ensures a clean release. (10 minutes)
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Leslie Stark
Jun 13, 2025This is the best sultana cake recipe I've ever tried! Thank you!
Sigurd Schuppe
Jun 11, 2025My family loved this cake! It's become a new favorite.
Darwin Collins
Jun 5, 2025Soaking the sultanas in rum is a great tip! It adds a wonderful depth of flavor.
Camryn Oconner
Jun 3, 2025I found that 75 minutes was a bit too long for my oven, so I checked it after an hour and it was perfect.
Brown Bruen
May 26, 2025I added a pinch of cinnamon to the batter and it was amazing!
Clementina Lehner
May 25, 2025This recipe is so easy to follow and the cake turned out beautifully!