I’m always on the look out for a quick and easy cake recipe and this recipe certainly is that.
This cake is perfect for morning or afternoon tea and doubles as an after-school snack for those always-hungry tummies.
Though be fairly warned that it will become your family favorite go-to cake. All it requires is the most basic of ingredients which you’ll have in your pantry. The smell of the butter, sweetness from the sultanas and vanilla will be permeating through your kitchen for the rest of the day.
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This recipe is a classic, it is super quick, easy and requires minimal finesse or equipment.
Sultana Cake
- 8-10 slices
- 1 hr
- Print this
Ingredients
- 150g Butter (at room temperature)
- 150g Caster Sugar
- 3 Medium Eggs
- 225g Self-raising Flour
- 180g Sultanas
Directions
- Step 1
- Pre-heat your oven to 170°c (150°c for fan-forced oven) and line a 8-inch cake tray or bread loaf tin with greaseproof paper and set aside.
- Step 2
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Step 3
- Add the eggs one at time, mixing thoroughly to ensure that is in incorporated before adding the next egg.
- Step 4
- Sift in the flour and gently fold to create a batter (it will look dense).
- Step 5
- Add the sultanas and mix to ensure they are distributed evenly.
- Step 6
- Transfer the batter to your pre-greased baking tray and bake for about 45 minutes until risen. The crust should look golden.
- Step 7
- Leave to cool in the tray for a few minutes before transferring to a wire rack to cool completely.
- Step 8
- Enjoy hot with a dash of butter or cream.
