The Best Sultana Cake Recipe
An easy, moist sultana loaf made with plump sultanas, whole lemon or orange zest, mixed spice and glacé cherries. The fruit is briefly simmered before baking so it stays soft and juicy.
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Equipment
- 1 Standard 2lb loaf tin, approximately 21cm x 11cm x 7cm.
Ingredients
- 180 grams sultanas
- Water, just enough to cover the sultanas
- 140 grams unsalted butter, softened
- 140 grams caster sugar
- 3 large eggs, at room temperature
- zest of 1 whole lemon or orange, finely grated
- 225 grams fresh self-raising flour
- ¼ teaspoon mixed spice
- 10 glacé cherries, quartered, plus a few extra for the top if desired
Instructions
- Preheat the oven to 170°C/150°C fan/340°F/gas mark 3. Line a standard 2lb loaf tin, approximately 21cm x 11cm x 7cm, with baking paper.
- Place the sultanas in a small saucepan and add just enough water to cover them. Bring to the boil, then cook over a medium heat for 4 minutes.180 grams sultanas, Water, just enough to cover the sultanas
- Tip the sultanas into a sieve and drain them very thoroughly. Shake off any excess water and leave them to cool slightly while you make the cake batter. They can be warm, but should not be piping hot.
- Add the softened butter and caster sugar to a large mixing bowl. Beat with an electric hand mixer or stand mixer for 3–4 minutes, until paler, creamy and slightly fluffy.Stop once or twice to scrape down the sides and bottom of the bowl so no streaks of butter or sugar are left unmixed.140 grams unsalted butter, softened, 140 grams caster sugar
- Add the room-temperature eggs one at a time, beating briefly after each addition until incorporated. Scrape down the bowl and beaters as you go so the mixture combines evenly.3 large eggs, at room temperature
- Add the finely grated zest of one whole lemon or one whole orange and beat briefly to distribute it through the mixture.zest of 1 whole lemon or orange, finely grated
- Sift the self-raising flour and mixed spice over the mixture. Switch to a large spoon or spatula and fold gently until only a few small streaks of flour remain.The batter should be thick and spoonable rather than loose or pourable. Do not add extra liquid.225 grams fresh self-raising flour, ¼ teaspoon mixed spice
- Quarter the glacé cherries. Add them to the batter with the drained sultanas and fold gently until the fruit is evenly distributed and no dry flour remains. Stop mixing as soon as everything is combined.10 glacé cherries, quartered, plus a few extra for the top if desired
- Spoon the batter into the prepared loaf tin and level the top.If you like, press a few extra quartered cherries lightly into the surface.
- Bake on the middle shelf for 40 minutes. Once the top is golden, loosely cover the tin with foil to prevent it becoming too dark.Continue baking for approximately 10 minutes, or until the top feels firm and springs back lightly when pressed. A skewer inserted into the centre should come out without wet batter. Test in a second spot if the first skewer goes through a sultana.
- Leave the cake in the tin for 10 minutes, then lift it onto a wire rack and allow it to cool completely before slicing.
Notes
- This recipe is written in grams for accuracy. Use a digital kitchen scale.
- Use fresh, in-date self-raising flour or the cake may not rise properly.
- Drain the sultanas thoroughly and allow them to cool slightly.
- Scrape down the bowl as you beat the butter, sugar and eggs.
- Cover the top loosely with foil once it is golden.
**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
Calories: 357kcal | Carbohydrates: 53g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 124mg | Potassium: 199mg | Fiber: 1g | Sugar: 30g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
