An easy to make Sultana cake recipe that is filled with plump sultanas soaked in a little lemon juice. You will love this moist and delicious traditional style cake.
There is nothing nicer than afternoon tea with a very simple recipe for a moist Sultana Cake. This particular 7 inch cake is ideal for a small number of guests or as a cake for two people looking to satisfy their tea time tastebuds for the next couple of days.
How to Make Easy Sultana Cake
This recipe was first published in October 2015, I have since updated the recipe in August 2020 with new information, new images and step by step instructions for a better user experience.
List of ingredients
Scroll down to the recipe card where you will find the complete shopping list for this Sultana Cake Recipe.
- Butter – I always use butter that is at room temperature, but not so soft that it becomes too spreadable.
- Sugar – Soft brown sugar will give a very slight nutty flavour to the cake, but you could use white caster sugar if you wish
- Eggs – I use medium eggs unless otherwise stated and always at room temperature
- Flour – For this recipe, I’ve used white self raising flour
- Sultanas – Try to use as fresh as possible, fruits that have been left in the cupboard will often be dry and stale. If they are overly dry, ensure that you plump them up as mentioned in my recipe.
- Lemon – Juice of half a lemon for soaking the sultanas
- Mixed Spice. This is optional and you can leave it out if you wish. But I like hints of flavour which is why I’ve added it.
- Demerara sugar – Again this is optional and makes the cake look very inviting once baked.
Before you start to make any recipe, it’s always a good idea to read through it first. Most of my recipes are relatively easy to make, but it’s easy to miss something out if you jump straight in and start baking.
Once your ingredients are weighed out, and your oven is preheated to 180 deg (Fan assisted) you are ready to start baking.
Grease and line the base and sides of a (7″) 18cm loose bottomed sandwich cake tin with baking parchment, with an allowance of about 2 inch of baking parchment above the side of the tin as this will allow the cake batter to rise and not overflow. Alternatively, you could use a deep sided cake tin.
Place the Sultanas in a small dish add 1 tablespoon of hot preboiled water and the juice of half a lemon. This will allow the sultanas to become plump and juicy, with a little lemon zing. Give everything a good stir and leave to one side while you get on with making the cake batter.
Using a hand held mixer, beat together the butter and sugar until lighter in colour and a little fluffy. Beat in the eggs one at a time, adding a little flour in-between each one to help prevent curdling. Add the remaining flour and Mixed Spice. Mix until well combined.
Sieve the soaked Sultanas and discarding any excess liquid. Add the Sultanas to the cake batter and give it a good mix with a large spoon.
Pour the cake batter evenly into the cake tin, leveling off the top. Notice that I have enough baking parchment lined at the side of the tin to allow the batter to rise and not overflow.
Bake in the centre of the oven for 25 – 30 mins, testing the centre of the cake with a skewer until it comes out clean.
Take out of the oven and sprinkle with demerara sugar while the cake is still warm. Leave in the tin to cool a little before turning out onto a wire rack to cool completely.
I used a baking band soaked in water which I wrapped around the edge of the cake tin. This has helped keep the sides of the cake soft and moist. I recommend using them, use according to the instructions, and make sure they are soaked through before placing them around the tin and into the oven.
The cake will keep for a couple of days in an airtight container.
Notes and FAQ’s
Your cake batter could be too runny and not able to hold the weight of the dried fruit. If the Sultanas are a little weighty and on the large size, chop them down a little.
Over baking, the cake could be one reason, and not storing it in an airtight container could be another reason. Storing cakes in the fridge can often dry them out.
It will keep for a couple of days in an airtight container.
Other Sultana recipes
- Yorkshire Tea Loaf
- Sultana and Orange Drizzle Cake
- Rock Cakes (Rock Buns)
- Chocolate Tiffin
- Rich Fruit Cake
- Light Fruit Cake
- Fruity Flapjacks
Keen to Bake More?
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Easy Sultana Cake Recipe
Ingredients – Imperial /oz are approx weights which are calculated by a 3rd party app
- 120 g Butter Softened
- 120 g Light Soft Brown Sugar or white caster sugar
- 2 medium Eggs
- 120 g Self Raising Flour
- 80 g Sultanas
- 1/4 teaspoon Ground Mixed Spice optional
- 2 tablespoons Demerara Sugar optional topping
Instructions
- Preheat the oven to 180 deg Fan assisted.
- Grease and line the base and sides of a (7") 18cm loose bottomed sandwich cake tin with baking parchment, with an allowance of about 2 inch of baking parchment above the sides of the tin, as this will allow the cake batter to rise and not overflow. Alternatively you could use a deep sided cake tin.
- Place the Sultanas in a small dish add 1 tablespoon of hot preboiled water and the juice of half a lemon. This will allow the sultanas to become plump and juicy with a little lemon zing. Give everything a good stir and leave to one side while you get on with making the cake batter.
- Using a hand held mixer, beat together the butter and sugar until lighter in colour and a little fluffy.
- Beat in the eggs one at a time, adding a little flour in-between each one to help prevent curdling.
- Add the remaining flour and Mixed Spice. Mix until well combined.
- Sieve the soaked Sultanas discarding any excess liquid. Add the Sultanas to the cake batter and give it a good mix with a large spoon.
- Pour the cake batter evenly into the cake tin, levelling off the top. Bake in the centre of the oven for 25 – 30 mins. Testing the centre of the cake with a skewer until it comes out clean.
- Take out of the oven and sprinkle with demerara sugar while it is still warm. Leave in the tin to cool a little before turning out onto a wire rack to cool completely.
Notes
NOTES AND FAQ’S
Nutrition
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