Sultana Cake

For those who prefer a golden fruit cake rather than the traditional heavy dark cake.

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 1 hour 45 mins Servings: 10-12
  • 2 cups sultanas

  • 250g butter, chopped in small pieces
  • 2 cups sugar
  • 3 eggs, beaten
  • ½ tsp lemon essence or almond essence
  • 3 cups Edmonds standard flour
  • 1½ tsp Edmonds baking powder

  • 1. Preheat oven to 160ºC. Grease and line 20cm square cake tin with baking paper.

  • 2. Put sultanas in a saucepan. Cover with water. Bring to the boil then simmer for 15 minutes. Drain thoroughly. Add butter.

  • 3. In a bowl beat sugar into eggs until well combined. Add sultana mixture and essence.

  • 4. Sift flour and baking powder together. Mix sifted ingredients into fruit mixture.

  • 5. Spoon mixture into the cake tin.

  • 6. Bake for 1 to 1¼ hours or until cake springs back when lightly touched.

  • 7. Leave in tin for 10 minutes before turning out onto a wire rack to cool.


Julian Mitchell
Julian Mitchell

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