Sultana Cake

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

1 hour 45 mins

Prep Time

(9)

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Ingredients

2 cups sultanas;
250g butter,
chopped in small pieces;
2 cups Chelsea white sugar;
3 eggs, beaten;
½ tsp lemon essence or almond essence;
3 cups Edmonds standard flour;
1 ½ tsp Edmonds baking powder

Method

Preheat oven to 160ºC. Grease and line 20cm square cake tin with baking paper.
Put sultanas in a saucepan. Cover with water. Bring to the boil then simmer for 15 minutes. Drain thoroughly. Add butter.
In a bowl beat sugar into eggs until well combined. Add sultana mixture and essence.
Sift flour and baking powder together. Mix sifted ingredients into fruit mixture.
Spoon mixture into the cake tin.
Bake for 1 to 1¼ hours or until cake springs back when lightly touched.
Leave in tin for 10 minutes before turning out onto a wire rack to cool.

Add your review

Robyn

Always great when you bake with Edmonds

Nicki

Just like my Nana made

Michelle

Consistently a show stealer. I make it in a round tin, and my husband has a large chunk every night yet it still lasts for days and days! Good old Edmonds :)

Michelle

Consistently a show stealer. I make it in a round tin, and my husband has a large chunk every night yet it still lasts for days and days! Good old Edmonds :)

sharee

This recipe has always worked amazingly! Delicious!

Mere

Successful!

Mere

Successful x 4 now and successful eating experiences

Mere

Yummy

Sultana Cake

Products used in this recipe

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