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Sultana Cake
Sultana Cake

Sultana Cake

20 mins
2 hours

Gorgeous sultana cake recipe - it never goes out of fashion.

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  • Ingredients
  • Method


  • 500g sultanas
  • 250g butter
  • 1 ¼ cups Chelsea White Sugar or Chelsea Caster Sugar
  • 2 tsp lemon juice
  • 1 tsp grated lemon rind
  • 1 tsp vanilla essence
  • 3 eggs
  • 2 cups standard flour
  • ½ cup self-raising flour
  • ¼ cup milk
  • ¼ cup mixed candied peel

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
White Sugar

White Sugar

The uniform size of the...

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Preheat oven to 180°C. Place sultanas in a saucepan and just cover with water. Bring to the boil then simmer for 5 mins. Drain and cool.
Mix butter and sugar until light and fluffy. Add lemon juice, grated rind and vanilla essence. Add eggs one at a time, beating well after each addition. Add both flours and milk, stir in sultanas and peel.
Pour into a well greased 21 - 23 cm square cake tin with the base lined with baking paper. Bake for 1 hour then reduce temperature to 160°C and bake for a further 50 - 60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Cool in the tin and store in an airtight container.
Tip: Fruit cakes like this are best left for 12 hours before slicing.

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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