Sultana Cake

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

1 hour 45 mins
Prep Time
Sultana Cake


  • 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


  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.

Add your review


This recipe has always worked amazingly! Delicious!




Successful x 4 now and successful eating experiences