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Sultana Cake Recipe


This is a nice plain cake. It is light in texture and the lemon and vanilla give it a subtle lift.


  • 8 oz/230 gm butter
  • 3/4 cup sugar
  • 3 eggs
  • 2  1/4 cups sifted flour
  • 1 teaspoon baking powder
  • 1  1/2 cups sultanas
  • 1/2 cup milk
  • 1 teaspoon vanilla essence
  • grated rind of 1/2 lemon


Beat the butter and sugar to a cream. Add the eggs one at a time and beat each one in till nicely mixed. Add the flour and baking powder combined. Mix in well and then add the fruit and again, combine well. Measure a half a cup of milk and add the vanilla essence and gradually pour the liquid into the batter, mixing well as you go. Put the cake into a greased 8 x 3in (20 x 6.5cm) tin and bake at 325 F/160 C for 55 – 60 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Leave on a wire rack to cool and then store in an air-tight container.. Turn on to a wire rack to cool. Sprinkle sifted icing sugar on top and store in an air-tight container.

posted under cakes
4 Comments to

“Sultana Cake Recipe”

  1. Avatar August 21st, 2012 at 7:03 am Pippa Says:

    What size for the tin?

  2. Avatar March 9th, 2013 at 3:12 am Trish Mackenzie Says:

    Sultana Cake.

    I made this cake, but found it very dry.

  3. Avatar February 27th, 2014 at 6:50 am admin Says:

    It’s likely because it’s over-cooked. The mixture’s good and shouldn’t be dry so I’d experiment around times as each oven is slightly different too. Maybe you’ve got a fan forced oven and that alters things a lot. Best really to bake without fan forced. Sorry for late reply.

  4. Avatar February 27th, 2014 at 7:12 am admin Says:

    It’s 8in or 20cm. Thanks – I’ll edit that one :-)

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