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!
Reader review
"This was hands down the nicest sultana cake I have ever tasted.
It was so moist and so simple to make.
Your instructions were spot-on and very easy to read and understand.
Thank you for an outstanding recipe!!"
- Julie
⭐⭐⭐⭐⭐
Jump to:
- Reader review
- What's to love about this recipe
- Key ingredient notes and substitutions
- Top Tip
- Baker feedback
- Top Tip
- How to make sultana cake: Step-by-step
- Top Tips for the Best Sultana Cake
- Serving suggestions
- How long does sultana cake keep?
- Can you freeze sultana cake?
- More recipes made with fruit
- Recipe
- Top Tips for the Best Sultana Cake
- More tea time treats recipes
- More snacks on-the-go
This recipe doesn't require you to coat the sultanas in flour to prevent them from sinking to the bottom of the cake. The batter is firm enough to hold them in place.
It's great for morning or afternoon tea, as a snack in lunch boxes, or as a lovely homemade gift when wrapped in brown paper and tied with a pretty string.
Whilst you have your loaf tin out, why not also try this easy 4-ingredient banana loaf, served with butter rosette flowers?
What's to love about this recipe
- Foolproof, simple recipe, requires no special baking skills.
- No dredging of the sultanas, the batter holds them in place.
- Enhanced with spices and cherries for an extra-special cake.
- Quickly cooking the sultanas before baking keeps them plump and juicy, ensuring a moist cake.
- Ready in just one hour from start to finish.
- Ideal for gifting.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Sultanas
While this recipe calls for sultanas, you can easily substitute raisins and follow the same steps.
You can also opt for golden sultanas or experiment with dried fruits like apricots. We can vouch that chopped apricots are a delicious addition!
Unsalted butter
You can substitute salted butter for unsalted butter in this recipe. Make sure the butter is at room temperature before using.
Top Tip
To soften butter quickly, heat a microwave-safe glass bowl with an inch of water until the water boils. Discard the water and cover the butter with the overturned bowl for a few minutes.
Caster sugar
If caster sugar isn't available, you can make your own by blending granulated sugar in a food processor until it's between granulated and powdered sugar in consistency.
Alternatively, golden caster sugar can be used.
As a last resort, regular granulated sugar works as a substitute.
Baker feedback
Shaz swears by using soft brown sugar in the recipe - it worked a treat for her! If you're up for something different, give it a try.
Large eggs
As with the butter, the eggs also need to be at room temperature.
Top Tip
Top tip: Speed up the process of bringing cold eggs up to room temperature by placing them in a bowl with hot water for about five minutes.
Flour
We use self-raising flour instead of all-purpose flour, so no need for baking powder or bicarbonate of soda.
The special ingredients
These are the unique ingredients you won't often find in traditional sultana cake recipes:
Lemon zest for a zesty kick, mixed spice for added depth, and glace cherries for extra juiciness and vibrant splashes of colour.
For a twist, swap the lemon zest with orange zest.
We're adding just a quarter teaspoon of mixed spice for a subtle flavour.
You can add more mixed spice if you prefer, but from our experience, it can give the cake a more Christmassy fruit cake vibe rather than a classic sultana loaf cake. Still delicious, nonetheless!
If you don't have lemons, you can omit the zest or substitute it with vanilla essence or almond essence.
How to make sultana cake: Step-by-step
- Preheat the oven to 170℃/338℉/gas mark 3. Line a standard 2lb loaf tin (21cm x 11cm x 7cm) with parchment paper.
- Place the sultanas into a small saucepan and add just enough water to cover the sultanas.
- Bring the water up to a boil and cook over 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 bowl, beat together the softened butter and caster sugar.
- Beat until light in colour and creamy in consistency, 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 them along with the sultanas to the cake mixture.
- Gently fold the fruit mixture in, again careful not to overmix.
- Spoon the sultana cake batter into the prepared cake 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. Alternatively, sprinkle with some demerara sugar. - Bake for 40 minutes in the centre of the preheated 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 pushed into the centre of the cake comes out clean, the top of the cake feels firm to the touch and has a light, golden colour.
- Allow the cake to cool in its cake pan for 10 minutes before lifting it out onto a wire rack (cooling rack) to cool completely. Treat yourself to a fresh slice and a cup of tea!
Top Tips for the Best Sultana Cake
- 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.
Serving suggestions
- Plain - This seemingly simple cake is anything but simple and can be enjoyed on its own, allowing the moist and fruity flavours to shine.
- Butter or Margarine - Spread a thin layer of butter or margarine on a slice of sultana cake for added richness.
- Whipped Cream - Serve sultana cake with a dollop of freshly whipped cream. The creamy texture complements the moistness of the cake and adds a touch of indulgence.
- Ice Cream - For a decadent dessert, serve warm sultana cake with a scoop of vanilla ice cream.
- Fruit Compote - Accompany sultana cake with a side of fruit compote, such as berry or apple compote. The fruity sauce adds a slightly tart contrast to the sweet cake.
- Custard - Drizzle warm custard over a slice of sultana cake for a traditional dessert combination.
- Cheese - In some regions, sultana cake is served with a slice of cheese, such as cheddar or cream cheese.
- Cream Cheese Frosting - Spread a layer of cream cheese frosting over the top of the sultana cake.
- Cream Cheese Glaze - Prepare a simple glaze using cream cheese, powdered sugar, and a little milk. Drizzle the glaze over the sultana cake, allowing it to drip down the sides.
- Mascarpone Whipped Cream - Serve a dollop of this mascarpone whipped cream alongside a slice of sultana cake for a light and airy topping.
How long does sultana cake keep?
If you seal the cake in an airtight container like a cake tin or lidded plastic box, it will keep well for 2-3 days.
Can you freeze sultana cake?
Yes, it freezes really well. Make sure the cake is completely cooled down to room temperature before wrapping it thoroughly in plastic wrap.
Place the cake in a lidded container or freezer bag and freeze for up to 3 months.
To defrost, remove it from the freezer the day before and allow it to thaw in a cool area in your house.
More recipes made with fruit
Recipe
The best sultana cake
Equipment
- 1 standard 2lb loaf tin (21cm x 11cm x 7cm)
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!
Notes
Top Tips for the Best Sultana Cake
- 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.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
More tea time treats recipes
Apple sponge cake with streusel topping
Lithuanian lazy cookies - Tinginys
Rooibos Cappuccino - Red Cappuccino
Toscakaka - Swedish almond cake
Biscoff slices, no bake
Jamie says
Very simple and very nice.
Maretha Corbett says
Hello Jamie,
Thanks so much for your kind review. Really pleased you enjoyed the sultana cake! It's so simple and quick to cobble together.
Happy baking!
Maretha.
Kay says
Thank you for this recipe. I’ve made this cake loads of times and we all love it! In fact, I’ve just taken two out of the oven as I write this. The cake is moist, I think rehydrating the sultanas helps. The instructions are clear and easy to understand.
It freezes well which is always a bonus. I like eating my own cooking so recipes that freeze are definitely on my list.
Maretha Corbett says
Hey Kay!
Thank you so much for your kind words and lovely review!
I'm absolutely thrilled to hear that you and your family enjoy the sultana cake recipe. Rehydrating the sultanas is indeed a helpful tip, otherwise they tend to stay a little firm.
Really appreciate your feedback and I'm glad the instructions were clear enough to follow.
Happy baking, and enjoy those freshly baked cakes!
Maretha.
Patricia says
Can you please tell me if cooked in 1lb loaf tins would they take less time to cook.
Maretha Corbett says
Hey Patricia,
Thank you for reaching out with your question! While we haven't specifically tested the recipe in 1lb loaf tins, a general recommendation would be to try reducing the baking time by approximately 10 minutes. Aim for 30 minutes initially and then cover it with foil for an additional 10 minutes. However, also rely on visual cues such as a firm and golden-brown top, alongside a clean cake tester.
Hope it comes out a great success for you and happy baking!
Warm regards,
Maretha.
Patricia says
Thank you so much
Maretha Corbett says
No problem!
Shaz says
This is the new fav cake in our house Really tasty and easy to. I used soft brown sugar on one occasion and I preferred it so now use that . I also put walnuts on the top down the middle with cherry halves down the sides which looks nice . I also put a few chopped soft apricots in which is a nice addition. Quite a flexible recipe as long as you keep the main ingredients the same. Many thanks Shaz
Maretha Corbett says
Hey Shaz!
So glad to hear our sultana cake is the top pick in your house - what a compliment! Your tweaks with the brown sugar, walnuts, cherries and especially the apricots are genius. Love how you're owning this recipe. Actually, your ideas have sparked some new recipe inspiration for us! Thanks for being such a creative baker.
Maretha.
Shaz says
Thank you for that You made my day
Maretha Corbett says
Aw that's lovely Shaz, thank you!
Maretha.
Margo says
A fabulous tasting cake. Easy to make and nicer than shop bought. Thanks so much for this recipe. It's now a family favourite.
Maretha Corbett says
Hey Margo!
Thanks a bunch for your lovely words! Thrilled to hear our sultana cake is a hit and has earned a spot as a family favourite, wow! Nothing beats the homemade touch, right?
Happy baking and enjoy many more delicious moments with your loved ones!
Maretha.
Julie says
This was hands down the nicest sultana cake I have ever tasted.
It was so moist and so simple to make.
Your instructions were spot on and very easy to read and understand.
Thank you for an outstanding recipe.
Maretha Corbett says
Hey Julie! Fantastic! So pleased it worked out well for you and thank you so much for the lovely feedback. Hope you will have continued success with it - it’s a stalwart in our house. Happy baking!
David says
Have just made this sultana loaf cake it’s just come out of the oven smells fantastic hopefull it will taste as good as it looks. I chopped up some apricots instead of cherries and put them in with the sultanas . Great recipe and easy will make again
Maretha Corbett says
Thank you, David! I'm so pleased you enjoyed making the sultana cake. Your choice of apricots sounds delicious and I hope it tasted as good as it smelled. I appreciate your kind feedback and I'm glad you found the recipe easy to make!
Happy baking!
Laura Bateman says
Hi, is it 170 degrees fan oven? Thanks
Maretha Corbett says
Hi Laura,
Great question! The 170°C is for a conventional oven. If you’re using a fan oven, drop it to about 150°C and you’ll be spot on. Just give it a quick test with a skewer near the end, as ovens all have their own personalities!
Maretha x