The Ultimate Sultana Cake Recipe: A Step-by-Step Guide

Sultana cake, a classic teatime treat, is beloved for its moist texture, rich buttery flavor, and the sweet bursts of juicy sultanas. This recipe provides a comprehensive, easy-to-follow guide to creating the perfect sultana cake at home. Whether you’re a seasoned baker or a complete beginner, this recipe will guide you through each step, ensuring a delicious and satisfying result every time. We’ll cover everything from ingredient selection to baking tips, ensuring your sultana cake is a resounding success.

Why Sultana Cake is a Classic

Sultana cake has a timeless appeal for several reasons:

* **Simplicity:** The recipe relies on readily available ingredients and straightforward techniques.
* **Flavor:** The combination of butter, sugar, eggs, and flour creates a rich and comforting base, enhanced by the sweetness of sultanas.
* **Texture:** A well-made sultana cake is moist and tender, thanks to the right balance of ingredients and baking time.
* **Versatility:** It’s perfect for afternoon tea, picnics, or even as a simple dessert after dinner.
* **Longevity:** Sultana cake, when stored properly, stays moist for several days, making it ideal for baking ahead.

Ingredients You’ll Need

Before you begin, gather all your ingredients. This ensures a smooth and efficient baking process.

* **Sultanas:** 250g (8.8 oz). These are the star of the show! Choose plump, juicy sultanas for the best flavor and texture. You can soak them in rum, brandy, or orange juice for an extra layer of flavor (optional, see preparation notes below).
* **Butter:** 200g (7 oz), unsalted. Use good-quality butter for the richest flavor. Make sure it’s softened to room temperature before you start.
* **Caster Sugar:** 200g (7 oz). Also known as superfine sugar. Its fine texture helps it dissolve easily into the butter, creating a smooth batter.
* **Eggs:** 4 large. Use free-range eggs for the best flavor and color. Bring them to room temperature as well.
* **Self-Raising Flour:** 250g (8.8 oz). This contains a raising agent, which helps the cake rise. If you don’t have self-raising flour, you can make your own by adding 2 teaspoons of baking powder to 250g of plain flour.
* **Milk:** 2-3 tablespoons. This helps to bring the batter together and adjust the consistency.
* **Vanilla Extract:** 1 teaspoon. This adds a subtle vanilla flavor that enhances the other ingredients. Optional, but recommended.
* **Lemon Zest:** 1 teaspoon. Adds a bright, citrusy note to complement the sweetness of the sultanas. Optional.

Equipment You’ll Need

Having the right equipment makes baking much easier and more enjoyable.

* **Mixing Bowls:** At least two, one large and one medium.
* **Electric Mixer:** A stand mixer or hand mixer is recommended for creaming the butter and sugar. You can also do this by hand, but it will take more effort.
* **Spatula:** For scraping down the sides of the bowl and folding ingredients together.
* **Measuring Cups and Spoons:** Accurate measurements are crucial for baking success.
* **Weighing Scale:** For measuring ingredients precisely, especially the flour and butter.
* **Cake Tin:** A 20cm (8-inch) round or square cake tin. Grease and line the base with baking parchment to prevent the cake from sticking.
* **Baking Parchment:** For lining the cake tin.
* **Wire Rack:** For cooling the cake after baking.
* **Oven:** Preheated to the correct temperature.

Preparation: Before You Begin

Proper preparation is key to a successful sultana cake.

1. **Soak the Sultanas (Optional):** For an extra-flavorful cake, soak the sultanas in rum, brandy, or orange juice for at least 30 minutes, or even overnight. This will plump them up and infuse them with flavor. Drain them well before adding them to the batter. If using alcohol, consider the audience; omit for a family-friendly version.
2. **Soften the Butter:** The butter needs to be at room temperature to cream properly with the sugar. Take it out of the refrigerator at least an hour before you start baking.
3. **Prepare the Cake Tin:** Grease the cake tin with butter or cooking spray and line the base with baking parchment. This will prevent the cake from sticking and make it easier to remove from the tin.
4. **Preheat the Oven:** Preheat the oven to 160°C (320°F/Gas Mark 3). This is important to ensure the cake bakes evenly.
5. **Weigh and Measure Ingredients:** Weigh and measure all your ingredients accurately. This ensures the correct proportions and a successful outcome.

Step-by-Step Instructions

Now for the fun part! Follow these step-by-step instructions to create your delicious sultana cake.

**Step 1: Cream the Butter and Sugar**

* In a large mixing bowl, cream the softened butter and caster sugar together using an electric mixer (or by hand) until light and fluffy. This process incorporates air into the mixture, which helps the cake rise.
* Scrape down the sides of the bowl regularly to ensure all the butter and sugar are properly combined. This usually takes about 3-5 minutes with an electric mixer.

**Step 2: Beat in the Eggs**

* Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture starts to curdle, add a tablespoon of flour to help bring it back together.
* Continue beating until the mixture is smooth and creamy.

**Step 3: Add the Vanilla Extract and Lemon Zest (Optional)**

* Stir in the vanilla extract and lemon zest (if using) until evenly distributed.

**Step 4: Fold in the Flour**

* Gradually add the self-raising flour to the mixture, folding it in gently with a spatula. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
* Fold until just combined. There should be no visible streaks of flour remaining.

**Step 5: Add the Milk**

* Add the milk, one tablespoon at a time, until the batter reaches a dropping consistency. This means it should be able to fall easily from a spoon. You may not need all the milk.

**Step 6: Fold in the Sultanas**

* Gently fold in the sultanas until they are evenly distributed throughout the batter. If you soaked the sultanas, make sure they are well-drained before adding them.

**Step 7: Pour into the Cake Tin**

* Pour the batter into the prepared cake tin and spread it evenly with a spatula.

**Step 8: Bake the Cake**

* Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean. The baking time will depend on your oven, so check the cake regularly after 45 minutes.
* If the cake is browning too quickly, you can cover it loosely with foil.

**Step 9: Cool the Cake**

* Once the cake is baked, remove it from the oven and let it cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely.

Tips for Success

Here are some tips to ensure your sultana cake turns out perfectly every time:

* **Use Room Temperature Ingredients:** Room temperature butter and eggs emulsify more easily, creating a smoother batter and a more tender cake.
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Measure Accurately:** Accurate measurements are crucial for baking success. Use a kitchen scale for the most precise results.
* **Check for Doneness:** Use a skewer to check for doneness. If it comes out clean, the cake is ready.
* **Cool Completely:** Let the cake cool completely before slicing and serving. This prevents it from crumbling.
* **Soak the Sultanas:** Soaking the sultanas in rum, brandy, or orange juice adds extra flavor and keeps them plump and juicy.
* **Use Good Quality Ingredients:** Using good quality butter, eggs, and flour will make a noticeable difference in the flavor and texture of your cake.
* **Store Properly:** Store the cake in an airtight container at room temperature. It will stay moist for several days.

Variations

Here are some variations to try to customize your sultana cake:

* **Add Spices:** Add 1/2 teaspoon of mixed spice or cinnamon to the batter for a warm, spiced flavor.
* **Add Nuts:** Add 100g of chopped nuts, such as walnuts or almonds, to the batter for extra texture and flavor.
* **Glaze the Cake:** Brush the cooled cake with a simple glaze made from icing sugar and lemon juice for a shiny finish.
* **Use Different Dried Fruits:** Replace some of the sultanas with other dried fruits, such as raisins, currants, or dried cranberries.
* **Citrus Flavors:** Experiment with different citrus zests, such as orange or grapefruit, for a unique flavor.
* **Tea Infusion:** Steep strong tea (like Earl Grey) and use the cooled tea to soak the sultanas instead of alcohol or juice. This adds a subtle, aromatic flavor.

Serving Suggestions

Sultana cake is delicious on its own, but here are some serving suggestions to elevate your experience:

* **With Tea or Coffee:** The classic pairing! Sultana cake is perfect for afternoon tea or a morning coffee break.
* **With Clotted Cream and Jam:** Serve with a dollop of clotted cream and your favorite jam for a decadent treat.
* **With Custard:** Warm custard complements the richness of the cake perfectly.
* **With Ice Cream:** A scoop of vanilla ice cream is a simple yet satisfying addition.
* **As a Dessert:** Serve as a simple dessert after dinner, perhaps with a drizzle of honey or maple syrup.

Storage Instructions

To keep your sultana cake fresh and moist, store it properly:

* **Airtight Container:** Store the cake in an airtight container at room temperature. This will prevent it from drying out.
* **Cool Completely:** Ensure the cake is completely cool before storing it.
* **Avoid Refrigeration:** Refrigeration can dry out the cake, so it’s best to store it at room temperature.
* **Freezing:** Sultana cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw it at room temperature before serving.

Troubleshooting

Here are some common problems and solutions when baking sultana cake:

* **Cake is Dry:** Overbaking is the most common cause of a dry cake. Check the cake regularly and remove it from the oven as soon as a skewer inserted into the center comes out clean. Also, make sure you are not using too much flour.
* **Cake is Soggy:** Underbaking can result in a soggy cake. Ensure the cake is fully baked before removing it from the oven. Check with a skewer.
* **Cake is Too Dense:** Overmixing the batter can result in a dense cake. Mix until just combined.
* **Cake is Sinking:** This can be caused by several factors, including using too much sugar, not creaming the butter and sugar properly, or opening the oven door too often during baking. Ensure accurate measurements and avoid opening the oven door unnecessarily.
* **Cake is Burning on Top:** If the cake is browning too quickly, cover it loosely with foil.

Nutritional Information (Approximate per slice)

* Calories: 350-400
* Fat: 15-20g
* Saturated Fat: 9-12g
* Carbohydrates: 45-55g
* Sugar: 30-40g
* Protein: 4-5g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*

Conclusion

Sultana cake is a delightful and comforting treat that’s perfect for any occasion. With this detailed recipe and step-by-step instructions, you can easily create a delicious sultana cake at home. Remember to use good quality ingredients, measure accurately, and follow the tips for success to ensure a perfect result every time. Enjoy baking and sharing this classic cake with your loved ones!