Sultana Cake

4.85 from 20 votes

Nana Ling's Sultana Cake Recipe from 1940 (with a secret step that makes this recipe UNBEATABLE).

Prep Time15

Cook Time1 10

Total Time1 25

Course: Dessert

Cuisine: Australian

Servings: slices

Calories: 263kcal

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.

Storing: Stored in an airtight container in a cool, dry place, Sultana Cake should last for a few days – but is best, of course, fresh.

Freezing: Wrap in plastic food wrap and freeze for up to a few months. Thaw in the fridge overnight.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

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.