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Doreen's sultana cake
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Prep Time:
60 minutes
Cook Time:
120 minutes
Total Time:
180 minutes
Traditional sultana cake recipe cherished for generations.
Ingredients:
  • 250g butter, softened
  • 322.50 gm caster sugar
  • 4 eggs
  • 750.00 ml plain flour
  • 4.00 gm baking powder
  • 257.50 gm milk
  • 340.00 gm sultanas (see Notes)
Instructions:
  • Preheat your oven to 170C/150C fan-forced. Grease a 7cm-deep, 19cm square cake pan, and line the base and sides with two layers of baking paper for easy removal.
  • With an electric mixer, whip together butter and sugar until light and fluffy, usually about 5 minutes. Gradually add eggs one at a time, ensuring each is fully incorporated before adding the next.
  • Sift flour and baking powder into a bowl. Add half of the flour mixture and half of the milk to the butter mixture. Gently stir until just combined. Add the remaining flour mixture and milk, stirring to combine. Fold in sultanas. Transfer the mixture into the prepared pan and level the top.
  • Bake for 2 hours or until a skewer inserted into center of cake comes out clean. Let it rest in the pan for 10 minutes, then flip it onto a wire rack to cool completely. Serve and enjoy!

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