Introduction
Are you looking for a sweet and satisfying dessert that will leave you feeling satisfied and content? Look no further than this recipe for a sultana cake! Made with plump and juicy sultanas, this cake is perfect for any occasion. Whether you’re looking to impress your friends and family with your baking skills or just want a tasty treat to indulge in, this sultana cake recipe is sure to hit the spot.
Recipe #1: Classic Sultana Cake
Ingredients
- 1 cup of sultanas
- 1/2 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 2 large eggs
- 2 cups of all-purpose flour
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1/2 cup of milk
Instructions
- Preheat your oven to 350°F.
- Grease a 9-inch cake pan with butter or cooking spray.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs to the mixture, one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Fold in the sultanas.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information
This recipe makes approximately 12 servings. Each serving contains:
- Calories: 301
- Fat: 10g
- Carbohydrates: 49g
- Protein: 4g
- Fiber: 1g
- Sugar: 29g
Cooking Time
This sultana cake takes approximately 40-45 minutes to bake.
Equipment
- 9-inch cake pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Toothpick
Serving Suggestions
This sultana cake is delicious served warm or cold. It’s perfect for afternoon tea or as a dessert after dinner. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Variations
If you want to mix things up a bit, you can try adding some chopped nuts, such as walnuts or pecans, to the batter. You could also add some spices, such as cinnamon or nutmeg, for a warm and cozy flavor.
Substitutions
If you don’t have sultanas on hand, you can substitute them with raisins or currants. You can also use margarine instead of butter if you prefer.
Storage
This sultana cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
Tips
- Make sure your butter is softened before you start mixing it with the sugar.
- Sift the dry ingredients together to ensure there are no lumps.
- Don’t overmix the batter, as this can make the cake tough.
- Allow the cake to cool completely before slicing it.
Frequently Asked Questions
Q: Can I use self-raising flour instead of all-purpose flour?
A: Yes, you can. Just omit the baking powder and salt from the recipe.
Q: Can I use dried sultanas instead of fresh ones?
A: Yes, you can. Just make sure to soak them in hot water for 10 minutes before using them in the recipe.
Recipe #2: Vegan Sultana Cake
Ingredients
- 1 cup of sultanas
- 1/2 cup of coconut oil
- 1 cup of brown sugar
- 2 flax eggs (2 tbsp of ground flaxseed mixed with 6 tbsp of water)
- 2 cups of spelt flour
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1/2 cup of almond milk
Instructions
- Preheat your oven to 350°F.
- Grease a 9-inch cake pan with coconut oil or cooking spray.
- In a large mixing bowl, cream the coconut oil and brown sugar together until light and fluffy.
- Add the flax eggs to the mixture, one at a time, beating well after each addition.
- In a separate bowl, sift together the spelt flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the almond milk.
- Fold in the sultanas.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information
This recipe makes approximately 12 servings. Each serving contains:
- Calories: 283
- Fat: 12g
- Carbohydrates: 42g
- Protein: 3g
- Fiber: 2g
- Sugar: 25g
Cooking Time
This vegan sultana cake takes approximately 40-45 minutes to bake.
Equipment
- 9-inch cake pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Toothpick
Serving Suggestions
This vegan sultana cake is delicious served warm or cold. It’s perfect for afternoon tea or as a dessert after dinner. You can also serve it with a dollop of coconut whipped cream or a scoop of vegan ice cream for added indulgence.
Variations
If you want to mix things up a bit, you can try adding some chopped nuts, such as almonds or cashews, to the batter. You could also add some spices, such as cardamom or ginger, for a warm and spicy flavor.
Substitutions
If you don’t have sultanas on hand, you can substitute them with raisins or currants. You can also use vegetable oil instead of coconut oil if you prefer.
Storage
This vegan sultana cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
Tips
- Make sure your coconut oil is softened before you start mixing it with the brown sugar.
- Sift the dry ingredients together to ensure there are no lumps.
- Don’t overmix the batter, as this can make the cake tough.
- Allow the cake to cool