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Sultana Cake
Sultana Cake
Cakes

Sultana Cake

4.2
20 mins
2 hours
Easy
12

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

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  • Ingredients
  • Method

Ingredients

  • 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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{has_more=false, offset=14, total=14, results=[{comment_text=Beautiful cake, moist & tasty. It is a family favorite already & so easy., approved=true, user_name=Suzanne, hs_createdate=1702249860760, rating_new__1_5_=4, id=11175447105}, {comment_text=Excellent, approved=true, user_name=Billy, hs_createdate=1702249859660, rating_new__1_5_=5, id=11175374716}, {comment_text=Moist and lovely sultana cake., approved=true, user_name=Lorraine, hs_createdate=1702249857520, rating_new__1_5_=5, id=11175342759}, {comment_text=The first time I baked it using the 20cm deep square tin. Needed only an hr at 160C albeit slightly on the dry side. Second time baked in a larger but shallower rectangular tray 23x34cm and it only needed 40 mins., approved=true, user_name=Esther, hs_createdate=1702249851334, rating_new__1_5_=4, id=11175611560}]}
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Method

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.
Reviews
14

What did you think of this recipe?

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

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