Are you looking for a delicious, moist sultana cake recipe? You’ve come to the right place! We’ve put together the ultimate guide to making the most amazing sultana cakes. Read on and get ready to bake up a storm!
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Recipe 1: Classic Sultana Cake
Ingredients:
- 1 ½ cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- ½ teaspoon of salt
- 1 cup of sugar
- ½ cup of vegetable oil
- 2 eggs
- 2 teaspoons of vanilla extract
- 1 cup of sultanas
- ½ cup of chopped walnuts
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- In a large bowl, beat together the sugar, oil and eggs until light and fluffy. Add the vanilla extract and mix until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the sultanas and walnuts.
- Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Information:
Serving size: 1 slice (1/9 of the cake)
- Calories: 287
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 36mg
- Sodium: 183mg
- Total carbohydrates: 39g
- Dietary fiber: 1g
- Protein: 4g
Tips:
- For an even moister cake, try adding 1/2 cup of plain Greek yogurt to the batter.
- For a more decadent cake, try adding 1/2 cup of chocolate chips to the batter.
Notes:
This recipe can be doubled for a larger cake.
Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of ice cream.
- Top with a sprinkle of cinnamon or a drizzle of honey.
- Enjoy with a cup of hot tea or coffee.
Frequently Asked Questions:
- Can I make this cake ahead of time?
Yes, this cake will keep well at room temperature for up to 3 days. Wrap it in plastic wrap or store in an airtight container. - Can I freeze this cake?
Yes, this cake can be frozen for up to 3 months. Wrap it in plastic wrap and then wrap it in aluminum foil before placing it in the freezer.
Recipe 2: Chocolate Sultana Cake
Ingredients:
- 1 ½ cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- ½ teaspoon of salt
- 1 cup of sugar
- ½ cup of vegetable oil
- 2 eggs
- 2 teaspoons of vanilla extract
- 1 cup of sultanas
- ½ cup of cocoa powder
- ½ cup of chopped walnuts
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- In a large bowl, beat together the sugar, oil and eggs until light and fluffy. Add the vanilla extract and mix until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the sultanas, cocoa powder and walnuts.
- Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Information:
Serving size: 1 slice (1/9 of the cake)
- Calories: 295
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 36mg
- Sodium: 182mg
- Total carbohydrates: 42g
- Dietary fiber: 2g
- Protein: 4g
Tips:
- For an even moister cake, try adding 1/2 cup of plain Greek yogurt to the batter.
- For a richer chocolate flavor, try adding 1/2 cup of mini chocolate chips to the batter.
Notes:
This recipe can be doubled for a larger cake.
Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of ice cream.
- Top with a sprinkle of cocoa powder or a drizzle of chocolate syrup.
- Enjoy with a cup of hot chocolate or coffee.
Frequently Asked Questions:
- Can I make this cake ahead of time?
Yes, this cake will keep well at room temperature for up to 3 days. Wrap it in plastic wrap or store in an airtight container. - Can I freeze this cake?
Yes, this cake can be frozen for up to 3 months. Wrap it in plastic wrap and then wrap it in aluminum foil before placing it in the freezer.