This classic cake is one of those gems that has been passed down through the generations, with every family member likely putting their own special spin on it. But if you’re looking to try out the basic traditional version, this sultana cake recipe is the best place to start.
It’s perfect to whip up with just some pantry essentials and a few hours of your day. So, if you’re running out of things to bake while stuck in the house, you have to give this one a red hot go! Enjoy!
- 250g butter, softened
- 1 1/2 cups caster sugar
- 4 eggs
- 3 cups plain flour
- 1 teaspoon baking powder
- 1 cup milk
- 2 cups sultanas
- Plain flour
- Preheat oven to 170C/150C fan-forced. Grease a 7cm-deep, 19cm square cake pan. Line base and sides with 2 layers of baking paper.
- Using an electric mixer, beat butter and sugar for 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until combined after each addition.
- Sift flour and baking powder into a bowl. Add 1/2 the flour mixture and 1/2 the milk to the butter mixture. Stir until just combined. Add remaining flour mixture and milk. Stir to combine.
- Toss sultanas in a little bit of plain flour to avoid them falling to the bottom of the batter. Stir in sultanas. Spoon mixture into prepared pan. Level top.
- Bake for 2 hours or until a skewer inserted into centre of cake comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack to cool completely. Serve.