We just love the recipes that come out of Wendy’s Kitchen Table. Today we are sharing her Sultana Cake Recipe. It was discovered by Wendy on a road trip and has been a family favorite ever since.
You can enjoy this cake fresh and warm, straight from the oven. You can also slice it up for lunch boxes. It’s ideal for when friends drop in for a cuppa and morning tea too.
Sultana Cake Recipe Ingredients
- 225g (8oz) butter
- 500g (17.6oz) sultanas
- 1 cup water
- 225g (8oz) caster sugar
- 4 eggs
- ½ teaspoon almond essence
- 1 teaspoon vanilla essence
- 225g (8oz) plain flour
- 50g (1.7 oz) self-raising flour
Sultana Cake Recipe Instructions
Line and spray a 20cm round cake tin.
Put sultanas and 1 cup water in a saucepan and simmer very gently until most of the liquid has been absorbed.
Set aside to cool.
Cream butter and sugar. Add eggs one at a time, beating well after each addition.
Add almond and vanilla essence.
Sift flours and add to mixture alternately with sultanas.
Bake at 160˚C (320F) for 1 hour 10 mins or until skewer comes out clean. Check out more Wendy recipes here