Sultana Loaf Cake Recipe
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 130g unsalted butter (4.5oz)
- • 130g caster sugar (2/3 of a cup)
- • 2 eggs
- • 200g sultanas (1 1/4 cups)
- • 1 tbsp plain flour
- • 200g self-raising flour (about 1.5 cups)
- • 2 tbsp milk
Preparation Steps
Turn the oven on to 160C conventional oven or 140C fan oven (320/285F)
Start by creaming the butter and sugar together until it turns a lighter colour.
Beat the eggs separately and then add a little to the butter and sugar mixture, plus a little of the flour, then the rest of the egg. Adding a little flour helps it to not curdle.
Fold in the remaining flour.
In another bowl, toss the sultanas in the tablespoon of plain flour. This helps them to not sink to the bottom of the cake during baking. Fold them into the mixture.
The mixture should be thick rather than runny, but if it’s a little on the dry side you can add 1-2 tablespoons of milk to loosen it a little.
Tip the mixture into a greased loaf tin and smooth down the top.
Bake in the oven for approximately one hour, or until a skewer or knife pushed into the middle of the cake comes out clean. The idea is to bake the Sultana cake at a lower temperature for a longer time so that it cooks and rises evenly.