The Ultimate Moist & Easy Sultana Cake Recipe: A Classic Tea-Time Treat

Delight in a timeless baking tradition with this incredible sultana cake recipe. Perfectly moist, wonderfully aromatic, and studded with juicy, plump sultanas in every bite, this cake is more than just a simple loaf – it’s an experience. We’ve refined this classic to be incredibly easy to bake, incorporating a few basic pantry staples and clever techniques to elevate its flavor and texture beyond that of a traditional sultana loaf cake. It’s the perfect companion to your afternoon tea, a heartwarming treat for family, or a thoughtful homemade gift.

One of the best features of this recipe is that it eliminates the need to coat sultanas in flour to prevent them from sinking. Our carefully balanced batter is firm enough to ensure these sweet, dried fruits remain perfectly suspended throughout your cake, guaranteeing an even distribution of flavor in every slice. This not only simplifies the baking process but also ensures a consistently delicious result.

This versatile cake is fantastic for any occasion. Serve it warm with a dollop of cream for dessert, pack slices into lunch boxes for a delightful midday snack, or elegantly wrap it in brown paper with a pretty string for a lovely homemade gift that’s sure to impress. Its comforting flavor and delightful texture make it a perennial favorite.

While your loaf tin is out and ready for action, why not explore more delicious baking adventures? You might love this incredibly easy 4-ingredient banana bread loaf, which pairs wonderfully with homemade butter rosette flowers for an extra touch of elegance. Both recipes promise delightful results with minimal fuss.

Why You’ll Adore This Sultana Cake Recipe

1. Effortlessly Simple & Foolproof: This recipe is designed for bakers of all skill levels, from novices to seasoned pros. It uses straightforward techniques and common ingredients, ensuring a perfect cake every time without any special baking skills or complicated steps. It’s truly a foolproof method for a deliciously satisfying result.
2. No More Sinking Sultanas: Forget the frustrating common problem of dried fruit sinking to the bottom. Our specially formulated batter is robust enough to hold the plump sultanas in perfect suspension, guaranteeing an even distribution of fruit throughout the cake, making every slice consistently delightful.
3. Enhanced Flavor Profile: We’ve gone beyond the traditional by adding subtle yet impactful elements like bright lemon zest, a hint of fragrant mixed spice, and vibrant glace cherries. These “special ingredients” don’t just add flavour; they introduce layers of complexity and visual appeal that elevate this from a simple loaf to an extraordinary treat.
4. Guaranteed Plump & Juicy Sultanas: The secret to our cake’s incredible moisture lies in a quick pre-cooking step for the sultanas. This brief simmer ensures they are perfectly hydrated and plump before baking, preventing them from drying out in the oven and contributing significantly to the cake’s wonderfully moist texture.
5. Quick to Prepare, Ready in an Hour: From initial mixing to cooling on the rack, this delightful sultana cake can be ready to enjoy in approximately one hour. This makes it an ideal choice for impromptu gatherings, last-minute treats, or when you simply crave a fresh, homemade cake without a long wait.
6. Perfect for Gifting: Its comforting appeal and beautiful presentation make this sultana cake an excellent choice for a homemade gift. Wrap a freshly baked loaf for a neighbour, a teacher, or a friend – it’s a thoughtful gesture that’s always appreciated and enjoyed.

Sultanas

Sultanas are the star of this cake, renowned for their naturally sweet and slightly tangy flavor and tender texture. Our recipe specifically calls for sultanas, but their versatility means you have several options for delicious variations. You can easily substitute raisins or even currants, following the exact same rehydration steps to ensure they are plump and juicy. For a lighter, sweeter note, consider using golden sultanas. If you’re feeling adventurous, chopped dried fruits like apricots (which we can personally vouch for as a truly delicious addition!) or even mixed peel can create a wonderfully unique flavour profile, adding delightful bursts of fruitiness and texture throughout the cake.

Unsalted Butter

Unsalted butter is preferred in baking as it allows you to control the exact amount of salt in your recipe. It’s crucial for the butter to be at room temperature; this ensures it creams beautifully with the sugar, incorporating air into the mixture which is vital for a light and tender crumb. If you only have salted butter on hand, you can absolutely use it – just remember to omit any additional salt that might be suggested in other recipes. For the best texture and flavour, avoid using melted butter or very cold butter, as neither will cream properly.

Caster Sugar

Caster sugar, also known as superfine sugar, is ideal for cakes because its finer crystals dissolve more quickly and evenly into the butter, resulting in a smoother batter and a more tender, uniform crumb. If caster sugar isn’t readily available, don’t despair! You can easily make your own by blending regular granulated sugar in a food processor for a few seconds until it reaches a consistency somewhere between granulated and powdered sugar. Golden caster sugar also makes an excellent substitute, adding a subtle caramel note. As a last resort, regular granulated sugar will work, though the cake’s texture might be slightly denser.

Large Eggs

Just like the butter, ensuring your large eggs are at room temperature is absolutely vital for this recipe. Room temperature eggs emulsify better with the butter and sugar mixture, creating a smoother, more homogenous batter that holds more air. This leads to a lighter, fluffier cake. Cold eggs can cause the batter to curdle, impacting the final texture. Always use large eggs for consistent results.

Self-Raising Flour

For convenience and consistent results, we utilize self-raising flour in this recipe. This type of flour already contains a precise blend of leavening agents (baking powder and sometimes a touch of salt), which means you won’t need to add separate baking powder or bicarbonate of soda. It’s designed to give cakes and baked goods a reliable lift. If you only have all-purpose (plain) flour, you can create your own self-raising flour by whisking 1 teaspoon of baking powder and a pinch of salt for every 100 grams of all-purpose flour.

The Special Ingredients: Lemon Zest, Mixed Spice & Glace Cherries

These are the secret components that truly set this sultana cake apart from more traditional, simpler versions. Each adds a unique dimension, transforming a good cake into a truly exceptional one:

• Lemon Zest: The finely grated zest from a small lemon provides a wonderful, bright, citrusy aroma and a zesty kick that beautifully complements the sweetness of the sultanas. It adds a refreshing lift to the overall flavour. For a delightful alternative, consider swapping lemon zest for orange zest, which offers a slightly sweeter, warmer citrus note. If fresh lemons aren’t available, you can omit the zest entirely or substitute with a teaspoon of good quality vanilla essence or a few drops of almond essence for a different, but equally pleasing, flavour profile.
• Mixed Spice: We add just a quarter teaspoon of mixed spice – a fragrant blend often found in British baking, typically comprising cinnamon, nutmeg, allspice, and cloves. This small amount imparts a subtle warmth and depth, enhancing the fruitiness without overwhelming it. Be mindful with this ingredient; while you can add more if you prefer a stronger spice flavour, from our experience, increasing the quantity can make the cake lean towards a more ‘Christmassy’ fruit cake vibe rather than the classic everyday sultana loaf. It’s still delicious, but the character changes!
• Glace Cherries: These vibrant, candied cherries are not just for visual appeal; they contribute extra bursts of juicy sweetness and a lovely chewiness to the cake. Their bright red color also provides a beautiful contrast against the golden crumb and dark sultanas, making each slice more appealing.

How to Bake Your Perfect Sultana Cake: A Step-by-Step Guide

Follow these detailed steps to create a truly delicious and perfectly moist sultana cake. Pay close attention to the small details and tips for the best results!

1. Prepare Your Oven and Tin: Begin by preheating your oven to 170℃ (338℉), which is equivalent to gas mark 3. This ensures the oven is at the correct temperature when your batter is ready. Line a standard 2lb loaf tin (approximately 21cm x 11cm x 7cm or 8.5 x 4.5 x 2.75 inches) thoroughly with baking parchment paper. This will prevent sticking and make removing the cake much easier.

2. Hydrate the Sultanas: Place all the sultanas into a small saucepan. Pour in just enough cold water to fully cover the sultanas. This rehydration step is key to ensuring they remain juicy and plump in the baked cake.

3. Cook for Plumpness: Bring the water to a gentle boil over medium heat. Allow the sultanas to cook for exactly 4 minutes. This process softens and hydrates them thoroughly, preventing them from drying out during baking and ensuring a wonderfully moist texture.

4. Drain and Cool: Carefully drain all the water from the sultanas using a fine-mesh sieve. Set the plumped sultanas aside to cool slightly while you prepare the cake batter. They should be warm, but not hot, when added to the mixture.

5. Cream Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter and caster sugar. Make sure your butter is at room temperature for optimal creaming.

6. Achieve Creamy Consistency: Beat the butter and sugar mixture thoroughly for about 3-4 minutes until it becomes significantly lighter in colour and wonderfully creamy and fluffy in consistency. This step incorporates essential air, contributing to the cake’s light texture. You can achieve this using an electric hand mixer or a stand mixer with the paddle attachment.

7. Incorporate Eggs: Add the room-temperature eggs one by one to the creamed mixture. After each egg addition, beat the mixture well until it is fully incorporated and smooth before adding the next. This prevents the mixture from curdling.

8. Add Lemon Zest: Grate the zest from one small lemon directly into the batter. Beat briefly once more, just until the zest is evenly distributed and its fragrant oils are released.

9. Fold in Flour and Spice: Sift the self-raising flour and the mixed spice over the wet ingredients in the bowl. Using a large spoon or a flexible spatula, gently fold the flour into the egg mixture. Be careful not to overmix; stop as soon as no streaks of dry flour remain, as overmixing can develop the gluten and result in a tough cake.

10. Introduce the Fruit: Quarter the glace cherries for better distribution and add them along with the cooled, plumped sultanas to the cake mixture.

11. Gentle Fold: Gently fold the fruit into the batter. Again, be very careful not to overmix. The goal is to evenly distribute the fruit without deflating the air you’ve incorporated.

12. Fill and Bake: Spoon the finished sultana cake batter into your prepared loaf tin. Use the back of the spoon or a spatula to gently level the top for an even bake.

    Optional touch – For a more decorative finish, dot a few extra quartered glace cherries over the top surface of the batter, gently pressing them in to ensure they stick. Alternatively, a sprinkle of demerara sugar before baking will create a lovely crunchy crust.

13. Bake to Golden Perfection: Place the loaf tin in the centre of your preheated oven and bake for an initial 40 minutes. After this time, gently remove the tin and loosely cover the top with a piece of tin foil. This prevents the top of the cake from browning too much while the inside continues to cook. Return to the oven and bake for a further 10 minutes, or until a cake tester (like a skewer or toothpick) inserted into the very centre of the cake comes out completely clean. The top should feel firm to the touch and have achieved a beautiful light, golden-brown colour.

14. Cool and Enjoy: Once baked, remove the cake from the oven and allow it to cool in its loaf pan for 10 minutes. This brief cooling period helps the cake to firm up before handling. After 10 minutes, carefully lift the cake out of the tin using the parchment paper and transfer it to a wire cooling rack to cool completely. The anticipation will be worth it! Once cool, slice, serve, and treat yourself to a delicious slice with a comforting cup of tea.

Expert Tips for Baking the Best Sultana Cake

• Precision is Key: For consistent and professional results, always use kitchen scales to weigh your ingredients accurately, especially flour and sugar. Baking is a science, and precise measurements make a significant difference.
• Temperature Matters: Ensure your butter is properly softened and your eggs are at room temperature. This is crucial for achieving a light, airy, and perfectly emulsified batter, which translates to a wonderfully tender and moist cake crumb.
• Don’t Overmix the Batter: When folding in the flour, sultanas, and cherries, mix gently until just combined. Overmixing can develop the gluten in the flour, leading to a dense, tough, and less tender cake.
• Prevent Over-Browning: If you notice the top of your cake browning too quickly during the last 10 minutes of baking, loosely cover the tin with a piece of tin foil. This acts as a shield, protecting the crust while allowing the cake to finish baking through.
• Trust Your Oven, But Verify: All ovens can vary in temperature. Towards the end of the baking time, always check your cake for doneness. It’s ready when it’s beautifully golden brown, feels firm to the touch on top, and a cake tester inserted into the center comes out perfectly clean. Baking it any longer than necessary will result in a dry cake.
• Centre Stage for Even Baking: Always bake your sultana loaf in the very centre of your oven. This ensures optimal heat distribution, promoting an even rise and bake throughout the entire cake, preventing uneven cooking or browning.

Delightful Ways to Serve Your Sultana Cake

While this sultana cake is truly delicious on its own, it also pairs beautifully with a variety of toppings and accompaniments, transforming it for any occasion:

• Simply Plain: Sometimes, the purest pleasure comes from simplicity. Enjoy a slice on its own, allowing the moist, fruity flavors and comforting aroma to shine through. It’s perfect with a hot cup of tea or coffee.
• Butter or Margarine: A thin spread of softened butter or margarine on a slice adds a layer of richness and helps to enhance the cake’s already delightful texture.
• Cloud of Whipped Cream: For a touch of indulgence, serve your sultana cake with a generous dollop of freshly whipped cream. The light, airy cream provides a beautiful contrast to the cake’s moistness and adds a luxurious feel.
• Warm with Ice Cream: Transform your sultana cake into a decadent dessert by serving warm slices with a scoop of creamy vanilla ice cream. The melting ice cream and warm cake create an irresistible combination.
• Bright Fruit Compote: Accompany your cake with a side of homemade fruit compote, such as a vibrant berry mix or a spiced apple compote. The slightly tart fruit sauce offers a refreshing counterpoint to the sweet cake.
• Classic Custard: For a traditional British dessert, drizzle warm, velvety custard over a slice of sultana cake. It’s a comforting pairing that evokes classic home baking.
• Unexpected Cheese Pairing: In some regions, fruit cakes are surprisingly served with a slice of sharp cheese like cheddar or even creamy cream cheese. This unusual pairing offers a delightful balance of sweet and savory notes that’s worth exploring.
• Luxurious Cream Cheese Frosting: Elevate your sultana cake with a luscious layer of tangy-sweet cream cheese frosting. It adds another dimension of flavor and makes the cake feel more celebratory.
• Elegant Cream Cheese Glaze: For a lighter frosting option, prepare a simple glaze by whisking cream cheese, powdered sugar, and a little milk. Drizzle this glaze artfully over the cooled sultana cake, allowing it to gently drip down the sides for a professional and tempting finish.
• Airy Mascarpone Whipped Cream: For a sophisticated yet light topping, serve a dollop of this exquisite mascarpone whipped cream alongside your sultana cake. Its subtle richness and airy texture perfectly complement the cake without overpowering it.

More Delightful Tea Time Treats & Recipes

Looking for more perfect companions for your next tea break? Explore these wonderful recipes:

Caramelised Apple Sponge Cake with Streusel Topping

Easy Coconut Cookies

Decadent Strawberry Croissants with Mascarpone Cream

Cheerful Smartie Cookies

Ultimate Triple Chocolate Muffins

Tinginys – Lithuanian Lazy Cookies (No-Bake)

Easy 3-Ingredient Lemonade Scones

Rooibos Cappuccino – A Cozy Red Tea Treat

Classic South African Cornflake Tart

Refreshing Lemon Coconut Tart (Ravani)

Toscakaka – Traditional Swedish Tosca Almond Cake

Decadent No-Bake Milkybar Cheesecake

Simple No-Bake Biscoff Cake Slices

More Convenient Snacks & Treats On-The-Go

For those busy days when you need a delicious and portable snack, consider these fantastic recipes:

Fluffy Buttermilk Blueberry Muffins

Rich & Fudgy Triple Chocolate Muffins

Quick & Easy Lemonade Scones

Sweet Raspberry and White Chocolate Blondies

Hearty Banana Chocolate Chunk Muffins

Classic Sticky Jamaican Ginger Cake

Simple & Delicious Date Squares with Coconut

No-Bake Scottish Chocolate Tiffin (Fridge Cake)

Our Favorite 4-Ingredient Banana Bread