RECIPES BAKING FREEZER COOKING CAKES

Sultana Butter Cake

Sultana Butter Cake

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 10
Difficulty Easy

Rating (click to rate)

3.7 based on 31 ratings.

Ingredients

  • 125 g Butter softened
  • 3/4 cup Caster Sugar
  • 1 tsp Vanilla Extract
  • 3 Eggs
  • 3/4 cup Plain Flour
  • 3/4 cup Self Raising Flour
  • 1/4 cup Milk
  • 2 cups Sultanas
  • 1 cup Water boiling
  • 3 Black Tea Bags

Nutrition Information

Qty per
70g serve
Qty per
100g
Energy 256.89196428571kcalcal 369.49581342785kcalcal
Protein 1.1029166666667gg 1.5863598226058gg
Fat (total) 13.937083333333gg 20.046146470095gg
 - saturated 4.6247619047619gg 6.6519408914231gg
Carbohydrate 31.951666666667gg 45.95708977586gg
 - sugars 18.628928571429gg 26.794575435352gg
Dietary Fibre 2.0089285714286gg 2.8895053166898gg
Sodium 204.45732142857mgmg 294.077413058mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

I remember having a slab of this Sultana Butter cake with butter on top at my Nan’s house, it was the ultimate tradition. This cake freezes beautifully – so make a double or triple batch and freeze some for when unexpected visitors arrive.

Sultana Butter Cake | Stay At Home Mum

Method

  1. In a medium bowl, add the tea bags and pour the boiling water over the top and stand for a few minutes.

  2. Remove the teabags and pour in the sultanas and let them 'steep' for about 20 minutes. Pour off any excess liquid and discard.

  3. Preheat the oven to 180 degrees and grease a loaf tin well. Beat together the butter and sugar until creamed.

  4. Add the beaten eggs and vanilla and stir to combine.

  5. Add the sultana mixture alternatively with the sifted flour and milk and fold to combine.

  6. Pour the mixture into the loaf tin and bake for 60 minutes or until a skewer comes out clean.

  7. Transfer the cake to a wire rack to cool. Serve warm with butter.

Recipe Hints and Tips:

  • This Sultana Butter Cake recipe freezes well. Allow cake to cool to room temperature and double wrap in plastic wrap. Freeze for up to eight weeks.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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