Sultana Butter Cake

I remember having a slab of this Sultana Butter cake with butter on top at my Nan’s house, it was the ultimate tradition. This cake freezes beautifully – so make a double or triple batch and freeze some for when unexpected…

I remember having a slab of this Sultana Butter cake with butter on top at my Nan’s house, it was the ultimate tradition. This cake freezes beautifully – so make a double or triple batch and freeze some for when unexpected visitors arrive.

Sultana Butter Cake | Stay At Home Mum

serves
6
time needed
prep cook
ingredients
10
difficulty
Easy
rating (click to rate)
3.7 based on 28 ratings, click to rate

Ingredients

  • 125 grams Butter softened
  • 3/4 cup Caster Sugar
  • 1 tsp Vanilla Extract
  • 3 Eggs
  • 3/4 cup Plain Flour
  • 3/4 cup Self Raising Flour
  • 1/4 cup Milk
  • 2 cups Sultanas
  • 1 cup Water boiling
  • 3 Black Tea Bags


Method

  1. In a medium bowl, add the tea bags and pour the boiling water over the top and stand for a few minutes.
  2. Remove the teabags and pour in the sultanas and let them 'steep' for about 20 minutes. Pour off any excess liquid and discard.
  3. Preheat the oven to 180 degrees and grease a loaf tin well. Beat together the butter and sugar until creamed.
  4. Add the beaten eggs and vanilla and stir to combine.
  5. Add the sultana mixture alternatively with the sifted flour and milk and fold to combine.
  6. Pour the mixture into the loaf tin and bake for 60 minutes or until a skewer comes out clean.
  7. Transfer the cake to a wire rack to cool. Serve warm with butter.

Notes

Recipe Hints and Tips:

  • This Sultana Butter Cake recipe freezes well. Allow cake to cool to room temperature and double wrap in plastic wrap. Freeze for up to eight weeks.

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