5 from 49 votes

A loaf of Sultana sits on a white platter with three slices cut. Set on a light blue surface and scattered with sultana, a small white bowl of sultanas and part of a checked cloth add charm in the background.

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Sometimes it’s the most simple of cakes that has the biggest impact. And this delicious Sultana Cake is definitely one of those. Best enjoyed with a cup of tea and good company!

When it comes to being in the mood for baking, there’s nothing worse than going to your cupboards to find you’re missing ingredients for that recipe which you’ve been eyeing up for days.

That’s where this super simple and super tasty Sultana Cake comes to the rescue. All it requires is the most basic of ingredients, which I can guarantee you’ll have lurking in your cupboards, just waiting to be baked into a tasty little cake.

It’s also a wonderful recipe to try with kids. The boys love nothing more than whipping together a loaf cake, and although Banana Loaf is their most favourite, Sultana Cake comes in at a close second.

A close-up of a sliced loaf of sultana cake on a plate. The cake is moist with visible sultanas. In the background, more slices are stacked with a napkin and bowl slightly blurred.

Brought back memories!
Made mine yesterday came out perfectly. Brought back memories of days gone when my mother and wife would bake an identical one.
Absolutely love it.
– Steve

recipe featured in:

my debut self-published cookbook…

Scottish Bakes

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A loaf of Scottish sultana cake recipe, sits partially sliced on a plate, accompanied by a small bowl of sultanas. In the background, a checked cloth rests on the light surface.

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Sultana Cake

Name: Sultana Cake
Prep time: 20 min
Cook time: 60 min
Ingredients: 140 g Block Margarine or Butter (at room temperature); 140 g Caster Sugar (Superfine Sugar); 3 Free-range Eggs; 225 g Self-raising Flour; ¼ tsp Lemon Extract (optional); 170 g Sultanas

A real teatime classic. Sultana Cake is super simple to make and perfect when enjoyed alongside a cuppa.

Author: Amy Reid

4.7 from 49 votes

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Course: Dessert, Snack

Prep Time: 20

Cook Time: 1

INGREDIENTS

Metric (UK) | Cups (US)

140 g Block Margarine or Butter (at room temperature)
140 g Caster Sugar (Superfine Sugar)
3 Free-range Eggs
225 g Self-raising Flour
¼ tsp Lemon Extract (optional)
170 g Sultanas

EQUIPMENT

INSTRUCTIONS

Pre-heat your oven to 170°c (150°c for fan assisted oven or Gas Mark 4) and line a 2lb loaf tin with greaseproof paper. Set aside.
In a large bowl, cream together the margarine/butter and sugar until light and fluffy.
Add the eggs one at time, ensuring they are mixed through before adding the next. Add the lemon extract.
Sift in the flour and gently fold to create a batter. Add the sultanas and mix to ensure they are evenly distributed.
Transfer the batter to your pre-lined tin and bake in your pre-heated oven for about one hour until risen, golden and a skewer inserted comes out clean.
Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

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IMPORTANT NOTE:

All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.

NOTES

For full explanations on each ingredient and possible substitutions, see the Ingredients section above.
Sultana Cake should be stored in an airtight container, and will keep for about 1 week.
You can freeze Sultana Cake, either as a complete loaf, or in slices. Tightly wrap your Sultana Cake in cling film, then again in tin foil. To defrost, remove from the freezer and allow to warm to room temperature before eating. Do not re-freeze once defrosted, and do not leave in your freezer for more than 3 months to avoid freezer-burn.