Best 4 Sultana Cake Scottish Recipes
In the realm of Scottish culinary delights, the Sultana Cake stands tall as a true masterpiece. This delectable treat is a symphony of flavors and textures, featuring a moist and fluffy sponge cake studded with plump, juicy sultanas (golden raisins) and a delicate hint of citrus. Its golden-brown crust beckons, inviting taste buds on a journey of pure indulgence. Whether you prefer a classic Sultana Cake, a gluten-free variation, or a boozy rendition infused with rum or whiskey, this article presents a trio of exceptional recipes that cater to diverse preferences. Embark on a culinary adventure as we delve into the secrets of crafting this Scottish treasure, promising an unforgettable taste experience.
Check out the recipes below so you can choose the best recipe for yourself!
SULTANA CAKE
Steps:
- Pre-heat your oven to 170°c (150°c for fan assisted oven or Gas Mark 4) and line a 2lb loaf tin with greaseproof paper. Set aside.
- In a large bowl, cream together the margarine/butter and sugar until light and fluffy.
- Add the eggs one at time, ensuring they are mixed through before adding the next. Add the lemon extract.
- Sift in the flour and gently fold to create a batter. Add the sultanas and mix to ensure they are evenly distributed.
- Transfer the batter to your pre-lined tin and bake in your pre-heated oven for about one hour until risen, golden and a skewer inserted comes out clean.
- Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
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.
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
OLD-FASHIONED SULTANA CAKE
Make and share this Old-Fashioned Sultana Cake recipe from Food.com.
Provided by Jubes
Categories For Large Groups
Time 1h50m
Yield 1 sultana cake, 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 150°C and grease a 20cm square or round cake tin.
- Pick over the sultanas to remove any stem- nothing worse than a crunch in your cake.
- Place sultanas in a saucepan and cover them with cold water. Bring to the boil and then drain off the water. Return sultanas to saucepan.
- Stir in the chopped butter and set aside the sultanas to cool.
- Beat together the eggs, essence and sugar. Then add in the sultanas.
- Add your flour and baking powder to another mixing bowl and aerate with a kitchen whisk (or you can sift them together).
- Stir the flour into the sultana mix.
- Pour into prepared cake tin and bake for 1 1/2 hours.
Nutrition Facts : Calories 356.4, Fat 15.7, SaturatedFat 9.5, Cholesterol 78, Sodium 172.6, Carbohydrate 53.1, Fiber 1.8, Sugar 35.6, Protein 4.1
Tips:
- Use good quality ingredients. This will make a big difference to the taste of your cake.
- Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients to combine more easily.
- Cream the butter and sugar together until light and fluffy. Do not skip this step, as it is important to incorporate air into the mixture.
- Add the eggs one at a time, beating well after each addition. If you add the eggs too quickly, the mixture may curdle.
- Fold in the flour and sultanas gently. Do not overmix, as this will make the cake tough.
- Bake the cake in a preheated oven. This will help the cake to rise evenly.
- Let the cake cool completely before icing it. This will help to prevent the icing from melting.
- If you are using a buttercream icing, make sure it is firm enough to spread. If it is too soft, it will be difficult to pipe or spread.
- Decorate the cake with your favorite toppings. Some popular options include sprinkles, chopped nuts, or fresh fruit.
Conclusion:
Sultana cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist and flavorful crumb and sweet and tangy icing, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give sultana cake a try. You won't be disappointed.
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