This beautiful sultana cake is super simple to make but comes out super tasty. This sultana cake requires just a few basic ingredients which you can easily get in your kitchen.
If you prefer, you can bake your sultana cake with only sultanas or mix them up with dried fruits, cranberries, raisins, nuts or chocolate chips, or anything you like.
A quick tip to prevent your sultanas from sinking in your cake, simply toss the sultanas in a little flour then add the flour-covered fruits to your cake mix and follow the rest of the recipe as normal. The light flour coating helps the fruit to stick to the cake mixture better, preventing them from sinking.
- 225g Self-raising Flour (1 ⅞ cup)
- 140g Caster Sugar (2/3 cup)
- 140g Margarine or Butter (⅝ cup), at room temperature
- 3 Eggs
- 170g Sultanas (1 cup)
- ¼ tsp. Lemon Extract (optional)
- Preheat your oven to 170°c.
- Line a 2lb loaf tin with parchment paper, then set aside.
- In a large bowl, cream together the margarine/butter and sugar until light and fluffy.
- Then add in the eggs one at a time, ensuring they are mixed through before adding the next.
- Add in the lemon extract and mix to combine.
- Sift in the flour and gently fold to create a batter.
- Toss the sultanas in a little flour then add in, mix to ensure they are evenly distributed.
- Transfer the batter to your prepared baking tin and bake in your pre-heated oven for about 60 minutes until golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Serve and enjoy.