Best 4 Sultana Cake Recipes
Indulge in the delectable flavors of the Sultana Cake, a timeless classic that has graced kitchens and hearts for generations. This iconic cake, also known as the Spotted Dog or Raisin Cake, boasts a moist and tender crumb studded with plump, juicy sultanas that burst with sweetness in every bite. Whether you're a seasoned baker or a novice in the kitchen, this versatile cake offers three enticing variations to cater to diverse preferences. Embrace the traditional Sultana Cake recipe, delight in the gluten-free alternative, or embark on a culinary adventure with the vegan Sultana Cake. Each recipe promises a symphony of flavors that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SULTANA CAKE
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch round cake pan.
- Put the raisins in a saucepan with enough water to cover and bring to a boil; reduce heat to medium low and allow to simmer for 15 minutes. Drain the water from the raisins. Stir the butter into the raisins until it melts and coats the raisins.
- Beat the sugar into the eggs in a bowl. Sift the flour and baking powder together in a separate bowl. Stir the raisins and vanilla into the egg mixture; add the flour mixture and stir until just mixed. Pour the batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 368 calories, Carbohydrate 68 g, Cholesterol 61.7 mg, Fat 9.7 g, Fiber 1.7 g, Protein 5 g, SaturatedFat 5.6 g, Sodium 130.6 mg, Sugar 42.7 g
SULTANA CAKE (SCOTTISH)
Make and share this Sultana Cake (Scottish) recipe from Food.com.
Provided by Millereg
Categories Dessert
Time 55m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Cover the sultanas in water and let them soak overnight.
- Bring the water and sultanas to the boil and then strain off the water.
- Mix in the butter or margarine while the sultanas are still hot.
- Mix in the sugar, beaten eggs and almond essence.
- Sift in the flour and salt and then add in the chopped nuts (if desired).
- Mix well.
- Grease an 8" round baking tin and line the bottom with greased, greaseproof paper (vegetable parchment or waxed paper).
- Pour in the cake mixture and smooth the top.
- Bake in a moderate oven at 350F for 30 minutes.
- Reduce the heat to 300F until the centre is firm to the touch.
- Empty cake from the baking tin and store in an airtight container.
OLD FASHIONED BOILED SULTANA CAKE
Make and share this Old Fashioned Boiled Sultana Cake recipe from Food.com.
Provided by Stardustannie
Categories Dessert
Time 1h50m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Place butter, sultana's, sugar and water in saucepan, bring to the boil, cover and let simmer for 3 minutes.
- Allow to cool.
- Add the eggs one at a time, then sifted flours and baking powder.
- Mix, pour into a lined 7" x 8" (18 x 20cm) square tin.
- Bake at 180 celcius or until a skewer comes out clean.
Nutrition Facts : Calories 4875.4, Fat 215.5, SaturatedFat 39.1, Cholesterol 423, Sodium 2738.3, Carbohydrate 722.3, Fiber 23.2, Sugar 445.4, Protein 54.6
PUMPKIN CAKE WITH SULTANA & COCONUT
Another clipping I have kept from the Australian Womans Weekly 1987. A little taste of country cooking from rural New South Wales. I made this for my husband to take as morning tea at his work once and it went very quickly.(About 500 grms of raw pumpkin will cook down to 1 1/2 cups mashed)
Provided by Catherine Robson
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Cream the butter and sugar with an electric beater until light and fluffy.
- Add 1 of the eggs and beat well.
- Then repeat 1 egg at a time beating well after each addition.
- Stir in coconut and mashed pumpkin.
- Fold in the remaining ingredients and mix well.
- Spread mixture into a lined loaf tin (15cm x 25cm).
- Bake for 1 1/4 hours in a moderate oven.
Tips:
- Use quality ingredients for the best flavor: fresh butter, eggs, and sultanas.
- Cream the butter and sugar together until light and fluffy for a well-risen cake.
- Add the eggs one at a time, beating well after each addition.
- Sift together the flour and baking powder to ensure an even distribution of the leavening agent.
- Gently fold the flour mixture into the wet ingredients until just combined to avoid overmixing.
- Stir in the sultanas at the end to prevent them from sinking to the bottom of the cake.
- Bake the cake in a preheated oven to ensure even cooking.
- Insert a toothpick into the center of the cake to check for doneness, it should come out with just a few moist crumbs attached.
- Allow the cake to cool completely before frosting or serving for a better texture and flavor.
Conclusion:
This classic sultana cake is a delicious and versatile treat that is perfect for any occasion. With its moist crumb, sweet sultanas, and optional frosting, this cake is sure to be a hit with everyone. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will yield a beautiful and flavorful cake that you can be proud of. So preheat your oven and get baking!
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