Recipe For A Sultana Cake

Are you looking for a delicious and easy-to-make cake recipe that will satisfy your sweet tooth? Look no further than this recipe for a sultana cake! Made with juicy sultanas, fragrant spices, and a moist sponge, this cake is the perfect treat for any occasion. Whether you’re hosting a dinner party, celebrating a special occasion, or just want to indulge in something sweet and tasty, this sultana cake recipe is sure to please.

Ingredients:

• 225g unsalted butter, at room temperature
• 225g caster sugar
• 4 large eggs, beaten
• 225g self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 100g sultanas
• 2 tbsp milk

Instructions:

1. Preheat your oven to 180°C/350°F/Gas Mark 4.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the beaten eggs, a little at a time, mixing well between each addition.
4. Sift in the flour, baking powder, cinnamon, and nutmeg, and fold in gently until well combined.
5. Add the sultanas and milk, and mix until evenly distributed throughout the batter.
6. Pour the batter into a greased and lined 20cm/8in round cake tin.
7. Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean.
8. Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
9. Serve and enjoy!

Nutritional Information:

Serving Size: 1 slice
Calories: 350
Fat: 20g
Saturated Fat: 12g
Cholesterol: 115mg
Sodium: 50mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 23g
Protein: 5g

Cooking Time:

Preparation Time: 20 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 20 minutes

Equipment:

• Large mixing bowl
• Electric mixer or whisk
• Sieve
• 20cm/8in round cake tin
• Baking parchment
• Cooling rack

Serving Suggestions:

This sultana cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra special touch, sprinkle some extra sultanas on top or dust with icing sugar.

Variations:

If you want to mix things up, try adding some chopped nuts or dried fruit to the batter. You can also experiment with different spices, such as ginger, cardamom, or allspice.

Substitutions:

If you don’t have sultanas on hand, you can substitute them with raisins, currants, or chopped dried apricots. You can also use margarine instead of butter, but the flavor and texture may be slightly different.

Storage:

This sultana cake will keep well 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 at room temperature before you start, as this will help it to cream more easily.
• Don’t overmix the batter, as this can result in a tough cake. Fold in the dry ingredients gently until just combined.
• If your sultanas are dry or tough, soak them in hot water or brandy for 10-15 minutes before adding them to the batter.

Notes:

This recipe makes a 20cm/8in cake, but you can easily double or halve the recipe to make a larger or smaller cake.

Frequently Asked Questions:

Can I use margarine instead of butter?

Yes, you can use margarine instead of butter, but the flavor and texture may be slightly different.

Can I substitute sultanas with raisins or currants?

Yes, you can substitute sultanas with raisins, currants, or chopped dried apricots.

How long does this cake keep?

This sultana cake will keep well in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.

This sultana cake recipe is the perfect combination of sweet and spicy, with a moist and tender crumb that will leave you wanting more. It’s easy to make and can be adapted to suit your tastes, so why not give it a try? Whether you’re enjoying it with a cup of tea or serving it as dessert, this sultana cake is sure to impress. So grab your apron, preheat your oven, and get baking!