Sultana Cake
The Sultana Cake is a testament to the transformative power of simple ingredients, turning pantry staples into a fruitcake treasure. Boiling sultanas infuses them with moisture, and a small twist in technique elevates the texture, making this cake a moist, flavorful, and easy-to-make delight.
Prep Time
5 minutes
Cooking Time
50-60 minutes
Servings
This recipe serves 8.
Ingredients
- Sultanas, 1 cup (150g/5.3oz)
- Butter, 3/4 cup (170g/6oz), softened
- Sugar, 1 cup (200g/7oz)
- All-purpose flour, 2 cups (250g/8.8oz)
- Baking powder, 2 tsp (10g/0.35oz)
- Eggs, 3 large
- Vanilla essence, 1 tsp (5ml/0.17oz)
- Salt, a pinch
- Water, for boiling sultanas
Method
- Preheat the oven to 170°C (338°F). Grease and line a 15cm (6") cake tin.
- Boil sultanas in water for 3 minutes, then drain well.
- Beat butter, sugar, vanilla essence, and a pinch of salt in a large bowl until light and fluffy.
- Crack the eggs one at a time into the mixture, ensuring each is well incorporated.
- Gently fold in the flour and baking powder until the mixture is smooth.
- Stir in the drained sultanas.
- Pour the batter into the prepared tin and bake at 160°C (320°F) for 50-60 minutes, or until a skewer inserted comes out clean.
- Halfway through baking, cover the cake with foil to prevent over-browning.
- Once baked, cool quickly so the cake maintains its texture.
The Sultana Cake is a marvel of simplicity, transforming everyday ingredients into a fruitcake that’s delightfully moist and rich in flavor. Its ease of preparation and comforting taste make it a perfect choice for any baker looking to add a touch of sweetness to their repertoire.
Nutritional Information (Approx)
- Calories: 400
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 54g
- Sugar: 32g
- Fiber: 1g
- Protein: 6g
- Sodium: 200mg