Sweet and simple Sultana Cake is perfect for afternoon tea or lunch boxes and freezes well. This classic recipe was recorded by Nana Ling back in 1940. It includes an extra step that most recipes skip – and I reckon this makes Nana Ling's recipe better than the rest!
Better than the rest?
Yep, it's a big call! But I reckon this recipe has the edge:
- it's tried, tested and tweaked – this recipe was included in Nana Ling's handwritten recipe books, dated 5 April 1940, and has been updated for modern kitchens
- it includes a special step to ensure the sultanas don't sink to the bottom of the cake
- that special step isn't coating the sultanas in flour as per most Sultana Cake recipe and also ensures the cake is studded with plump and juicy sultanas.
Remember, the original recipe pictured above has been tested and tweaked, so keep reading through to the recipe card at the bottom of the post to find the updated recipe and step-by-step instructions.
Ingredient notes
This recipe mostly calls for pantry staples.
One thing you may not have in the pantry is lemon essence. If you don't have it, you can substitute lemon zest.
TIP: For best results, take the egg and butter out of the fridge about half an hour before you start so they can come down to room temperature. This will allow them to more easily blend with the other ingredients, creating a smooth cake mixture.
Keep scrolling to the recipe card at the bottom of this post for ingredient list and quantities.
How to make a Sultana Cake
So we start with that extra step that most recipes skip.
Boil the sultanas: Measure out the sultanas, place them in a saucepan and cover with water. Bring to the boil and boil for 3 minutes (see image 1) before draining off water. Set aside.
Yes, that's the secret to Sultana Cake with the most deliciously moist and plump sultanas. Boiling them first.
Prepping: Next, pre-heat oven to moderate (170 degrees celsius / 340 degrees fahrenheit, fan-forced). Grease a loaf tin (approx 24 x 14 x 7cm) and line with baking paper.
Mixing: Pull out the stand mixer or electric beaters and beat butter, sugar, essences and salt to a cream (see image 2). Add the beaten eggs, one at a time, beating after each addition.
Folding: Sift the flour and baking powder together and gradually fold into the mixture with a wooden spoon or on the lowest speed in your electric mixer (see image 3). Add your lovely plump sultanas to the mixture and stir through gently until evenly distributed through the mixture (see image 4).
Your sultanas: Note that while some recipes require you to coat the sultanas in flour before adding to this mix (to prevent them sinking), this recipe does not. In fact, Nana Ling makes a note that the sultanas "must not be dredged with flour." And she's right – the sultanas did not sink so there's no need to coat in flour.
Baking: Pour the mixture into the prepared loaf tin (see image 5) and bake for 1 - 1 ¼ hours or until cooked.
You'll know it's cooked when it's a light golden colour. You should also listen to the cake as you take it from the oven. If you can still hear it sizzling then it's still cooking. Pop it back in the oven for another few minutes.
Cooling: Leave your cake cool for 10 minutes in the tin before turning out onto a cooling rack to cool completely.
Recipe FAQs
Stored in an airtight container in a cool, dry place, it should last for a few days – but is best, of course, fresh.
A. Wrap in plastic food wrap and freeze for up to a few months. Thaw in the fridge overnight.
A. Boiling the sultanas before adding to the cake batter. See above and the recipe card below for more details.
A. It's thought to be originally a Scottish recipe. Of course, it's popular in many parts of the world now.
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Sultana Cake
Equipment
- loaf tin (approx 24 x 14 x 7cm)
Ingredients
- 2 cups plain flour (all-purpose flour)
- 1 cup caster sugar (or white/granulated sugar)
- 225 grams butter
- ¼ teaspoon lemon essence (or ½ teaspoon lemon zest)
- ¼ teaspoon vanilla essence
- 1 teaspoon baking powder
- 4 eggs
- 1 ½ cups sultanas
- pinch salt
Instructions
- Put sultanas in a saucepan and cover with water. Bring to the boil and boil for 3 minutes before draining off water. Set aside.
- Pre-heat oven to moderate (170 degrees celsius . 340 degrees fahrenheit, fan-forced).
- Grease a loaf tin (approx 24 x 14 x 7cm) and line with baking paper.
- Beat butter, sugar, essences and salt to a cream.
- Add beaten eggs, one at a time, beating after each addition.
- Sift flour and baking powder together and gradually fold into mixture or mix on lowest speed of your stand mixer.
- Add sultanas to the mixture and stir through gently until evenly distributed through the mixture.
- Pour mixture into prepare loaf tin and bake for 1 - 1 ¼ hours or until cooked.
- Leave to cool for 10 minutes in the tin before turning out onto a cooling rack to cool completely.
Video
Notes
- For best results, take the egg and butter out of the fridge about half an hour before you start so they can come down to room temperature. This will allow them to more easily blend with the other ingredients, creating a smooth cake mixture.
- You'll know it's cooked when it's a light golden colour. You should also listen to the cake as you take it from the oven. If you can still hear it sizzling then it's still cooking. Pop it back in the oven for another few minutes.
Shane Hyham
Just made this for the first time and it’s amazing. Absolutely delicious and nice and easy for a novice baker like me. Will definitely be a regular in my house from now on.
Libby Hakim
One of my favourites too, Shane. Thanks so much for the review. Happy cooking!!
Dave
loved it
April Foord
I love a good old fashioned sultana cake. This one has plenty of fruit, can't wait to try it out. Thanks Libby.
Libby Hakim
Hope you enjoy it, April. I don't like a sultana cake where you have to go searching for sultanas!! This one doesn't have that problem 🙂
Marilyn
A beautiful recipe. Nana Lings recipes are so easy to follow and the end results are perfect.
Libby Hakim
That's so lovely to hear Marilyn 🙂 Thank you so much for taking the time to leave a comment and rating x
ella
If i make half the cake or put it in to a muffin tray does the cook time change?
Libby Hakim
Hi Ella. Yes, I'd aim for 45 minutes baking time if you halve the mixture and if cooking in muffin pans, I'd suggest around half an hour. Good luck!
ella
@Libby Hakim, thank you very excited to use ur recipe in my food technology class at school.
Libby Hakim
yay! Have fun cooking 🙂
Frenny
Hi Libby, can i bake this in a round tin, what size please thank you
Libby Hakim
Hi Frenny - you sure can. I'd use a small round tin, about 20cm. Happy cooking!
Frenny
@Libby Hakim, thank you
Maria
@Libby Hakim,
Hi Libby I made this cake and I love it. Did not have vanilla essence so I used almond essence and it is a winner! Thank you
Libby Hakim
Lovely!! you're welcome 🙂
Kerri T
I wanted to use lemon zest instead of the lemon essence; what quantity would I need to give it the same result? BTW, loving all of Nana Ling's recipes; so glad I found you Libby.
Libby Hakim
Hi Kerri - oh, I'm glad you found me too! You need to use double the quantity if using zest instead of essence. So 1/2 teaspoon of zest for this recipe. Thanks for the question, I'm going to add it to the post as I think a lot of people would find it easier to use zest. Happy cooking!
Veronica Millar
It look yummy my granddaughter wants to be a chef so we will make it when she come down today
Thank you so much
Libby Hakim
How lovely! Happy cooking with your granddaughter 💕