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The Enduring Charm of Sultana Cake: A Recipe from Down Under

The first time I tasted sultana cake, I was seven years old, sitting at my grandmother’s kitchen table. Sunlight streamed through the window, illuminating dust motes dancing in the air, as she sliced a generous wedge. The aroma of warm butter, sweet fruit, and vanilla filled the room, instantly creating a sense of cozy contentment. That cake, dense and moist, studded with plump sultanas, was more than just a treat; it was a symbol of her unwavering love and a tangible link to generations past. Now, decades later, I still seek out that comforting flavor and the memories it evokes.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 50 minutes – 2 hours
Total Time: 2 hours 10 minutes – 2 hours 20 minutes
Servings: 12-16
Yield: 1 cake
Dietary Type: Not Gluten-Free

Ingredients

500 g sultanas
250 g butter
1 1⁄4 cups caster sugar
2 teaspoons lemon juice
1 teaspoon grated lemon rind
1 teaspoon vanilla essence
3 eggs
2 cups flour
1⁄2 cup self-raising flour
1⁄4 cup milk
1⁄2 cup mixed candied peel

Equipment Needed

Saucepan
Mixing Bowls
Electric Mixer (optional)
21-23 cm square cake tin
Baking paper
Oven
Wire rack

Instructions

Preheat your oven to 180°C (350°F). Make sure the rack is in the center position.
Place the sultanas in a saucepan and just cover them with water. It’s important not to add too much water, just enough to submerge the fruit.
Bring the sultanas to a boil over medium heat, then reduce the heat and simmer gently for 5 minutes. This process plumps the sultanas, making them juicy and flavorful in the finished cake.
Drain the sultanas thoroughly in a colander and allow them to cool completely. Set aside.
In a large mixing bowl, cream together the butter and caster sugar until light and fluffy. This step is crucial for incorporating air into the batter, resulting in a tender cake. An electric mixer makes this process easier, but it can also be done by hand with a bit of elbow grease.
Add the lemon juice, grated lemon rind, and vanilla essence to the creamed butter and sugar mixture. Mix well to combine. These ingredients add brightness and depth of flavor to the cake.
Add the eggs one at a time, beating well after each addition. It’s important to ensure each egg is fully incorporated before adding the next to prevent the batter from curdling. If the batter does curdle slightly, don’t panic; just add a spoonful of flour from the measured amount and continue mixing.
In a separate bowl, whisk together the flour and self-raising flour. This ensures that the self-raising flour is evenly distributed throughout the mixture, resulting in a consistent rise.
Gradually add the dry ingredients (the flour and self-raising flour mixture) and the milk to the wet ingredients (the butter, sugar, eggs, lemon juice, lemon rind, and vanilla essence mixture), alternating between the two. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour, resulting in a tough cake.
Gently stir in the cooled, drained sultanas and the mixed candied peel until they are evenly distributed throughout the batter.
Grease a 21-23 cm square cake tin well with butter or cooking spray. Line the base of the tin with baking paper, allowing the paper to overhang the sides. This will make it easier to remove the cake from the tin after baking.
Pour the batter into the prepared cake tin and spread it evenly.
Bake in the preheated oven at 180°C (350°F) for 1 hour.
Reduce the oven temperature to 160°C (320°F) and bake for a further 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, tent it loosely with aluminum foil.
Remove the cake from the oven and let it cool in the tin for at least 15 minutes before inverting it onto a wire rack to cool completely.
Store the cooled cake in an airtight container. Fruitcakes like this are best left for at least 12 hours before slicing, as this allows the flavors to meld and the cake to become more moist.

Expert Tips & Tricks

For a deeper, richer flavor, soak the sultanas in rum or brandy overnight before adding them to the cake batter.
If you don’t have mixed candied peel, you can substitute it with chopped dried apricots, cranberries, or other dried fruits.
To prevent the fruit from sinking to the bottom of the cake, toss it with a tablespoon of flour before adding it to the batter.
If you find the cake is browning too quickly, try placing a pan of water on the lower rack of the oven to create a more humid environment.
For a more decorative finish, dust the cooled cake with icing sugar or brush it with a simple glaze made from powdered sugar and lemon juice.

Serving & Storage Suggestions

Sultana cake is delicious served on its own with a cup of tea or coffee. It also pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. To store, wrap the cooled cake tightly in plastic wrap and then place it in an airtight container. It will keep at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. To reheat, thaw the cake in the refrigerator overnight and then warm it gently in a low oven or microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	472 kcal	24%
Total Fat	17.6 g	27%
Saturated Fat	10.6 g	53%
Cholesterol	69 mg	23%
Sodium	179 mg	7%
Total Carbohydrate	74 g	25%
Dietary Fiber	2.4 g	10%
Sugars	43 g	–
Protein	4.5 g	9%

*Percent Daily Values are based on a 2000 calorie diet.

Variations & Substitutions

Gluten-Free Sultana Cake: Substitute the regular flour and self-raising flour with a gluten-free flour blend. You may also need to add a binder, such as xanthan gum, to help hold the cake together.
Spiced Sultana Cake: Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves to the batter for a warm, spiced flavor.
Citrus Sultana Cake: Use orange juice instead of lemon juice and orange zest instead of lemon rind for a citrusy twist.
Nutty Sultana Cake: Add 1/2 cup of chopped walnuts or pecans to the batter for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Why do I need to simmer the sultanas before adding them to the cake?
A: Simmering the sultanas plumps them up, making them juicy and preventing them from drying out during baking. This also helps them distribute more evenly throughout the cake.

Q: Can I use a different type of dried fruit instead of sultanas?
A: Yes, you can substitute the sultanas with raisins, currants, or chopped dried apricots. Keep the weight of the dried fruit consistent for the best results.

Q: How do I know when the cake is done?
A: Insert a skewer into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is done. If it comes out with wet batter, continue baking for a few more minutes and check again.

Q: Can I freeze this cake?
A: Yes, sultana cake freezes well. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw it overnight in the refrigerator before serving.

Q: My cake is dry. What did I do wrong?
A: Overbaking is the most common cause of dry cake. Make sure to check the cake for doneness regularly and don’t overbake it. Also, avoid overmixing the batter, as this can develop the gluten in the flour and result in a tough, dry cake.

Final Thoughts

This sultana cake recipe, adapted from a cherished source, is a testament to the enduring appeal of simple, wholesome baking. I encourage you to try it, experiment with the variations, and share your results. Baking is a form of love, and this cake is sure to bring joy to those who share it with you. Consider pairing it with a cup of Earl Grey tea for a truly delightful experience.

Sultana Cake Recipe