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Cakes

Boiled Sultana Cake

4.8

Preparation

20 mins

Bake

1 hours

Difficulty

Easy

Servings

Recipe Club member, Iris, has submitted this lovely recipe. Here's what she said about it: "The great thing about this cake is that it will keep for a good week and there is more eating in it than bought biscuits."

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Ingredients
Method

Ingredients

125g butter (or Olivani Spread)
1 cup Chelsea White Sugar
500g sultanas
1 tsp mixed spice
1 tsp baking soda
zest of 1 lemon
drop or two of almond vanilla essence
1 cup boiled water
2 eggs beaten
2 cups flour
1 tsp baking powder

Chelsea Products in Recipe

White Sugar

The uniform size of the...

details

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Reviews

31

What did you think of this recipe?

Robbie

Lovely moist, fruity cake with a subtle spice and almost toffee flavour. Very easy to make, and keeps very well in the tin, if it isn't eaten immediately!

Marie

This is old fashioned and nice.

sammiidx

One of the best recipes!!!!

Alice Carruthers

I've made this twice so easy I just put a packet of sultanas which is (400gm) and walnuts and so quick to make

Alice Carruthers

I've made this twice so easy I just put a packet of sultanas which is (400gm) and walnuts and so quick to make

Susie Hurst

I loved this cake even cooked it in an air oven but cooked it a few minutes longer than air oven suggested time. Turned out beautifully.

Sandra

A favorite cake at home. It is moist and fairly heavy so you need a slice or two maybe. A real hunger buster on the go.

Dawn

Easy recipe to follow bit different to anything else I've made. Tastes great husband enjoyed it.

Anna

Moist cake and very easy to make. My family enjoyed it so much I'm making this cake for the second time this week, to take to a family gathering.

Gail

So scrummy, a firm fav now in our house, the diet has flown out the window.....hey, it's winter and this is the best cake with a steamy coffee or tea! Enjoy everyone.

Method

Line a 20cm cake tin with baking paper. Preheat oven to 150°C

Into a large pot boil butter, Chelsea White Sugar, sultanas, mixed spice, baking soda, lemon zest, almond or vanilla essence and boiled water for around 10 minutes, allow to cool.

Once cool, add (in order) the beaten eggs then sifted flour, baking powder and essence. Mixed until just combined.

Pour into the cake tin. Mixture should fill 2/3 of the tin.

Bake for 1 hour at 150°C or until skewer inserted into the middle of cake comes out clean.

Allow to cool on a cake rack before cutting, if you can wait!

Chelsea Products in Recipe

White Sugar

The uniform size of the...

details

Reviews

31

What did you think of this recipe?

Robbie

Lovely moist, fruity cake with a subtle spice and almost toffee flavour. Very easy to make, and keeps very well in the tin, if it isn't eaten immediately!

Marie

This is old fashioned and nice.

sammiidx

One of the best recipes!!!!

Alice Carruthers

I've made this twice so easy I just put a packet of sultanas which is (400gm) and walnuts and so quick to make

Alice Carruthers

I've made this twice so easy I just put a packet of sultanas which is (400gm) and walnuts and so quick to make

Susie Hurst

I loved this cake even cooked it in an air oven but cooked it a few minutes longer than air oven suggested time. Turned out beautifully.

Sandra

A favorite cake at home. It is moist and fairly heavy so you need a slice or two maybe. A real hunger buster on the go.

Dawn

Easy recipe to follow bit different to anything else I've made. Tastes great husband enjoyed it.

Anna

Moist cake and very easy to make. My family enjoyed it so much I'm making this cake for the second time this week, to take to a family gathering.

Gail

So scrummy, a firm fav now in our house, the diet has flown out the window.....hey, it's winter and this is the best cake with a steamy coffee or tea! Enjoy everyone.