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sultana cake
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4.78 from 9 votes

Sultana Cake

Nana Ling's Sultana Cake Recipe from 1940 (with a secret step that makes this recipe UNBEATABLE).
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: Australian
Keyword: sultana cake
Servings: 16 slices
Calories: 263kcal


  • loaf tin (approx 24 x 14 x 7cm)


  • 2 cups plain flour (all-purpose flour)
  • 1 cup caster sugar (or white/granulated sugar)
  • 225 grams butter
  • 1/4 teaspoon lemon essence
  • 1/4 teaspoon vanilla essence
  • 1 teaspoon baking powder
  • 4 eggs
  • 1 1/2 cups sultanas
  • pinch salt


  • Put sultanas in a saucepan and cover with water. Bring to the boil and boil for 3 minutes before draining off water. Set aside.
    boiling sultanas
  • Pre-heat oven to moderate (170 degrees celsius, 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.
    adding flour to sultana cake mix
  • 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 1/4 hours or until cooked.
  • Leave to cool for 10 minutes in the tin before turning out onto a cooling rack to cool completely.


Calories: 263kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 108mg | Potassium: 162mg | Fiber: 1g | Sugar: 21g | Vitamin A: 411IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg