Old Fashioned Boiled Sultana Cake
Indulge in the comforting nostalgia of an Old Fashioned Boiled Sultana Cake, a timeless favorite packed with plump sultanas and warm spices. This classic recipe begins with a unique boiling method that infuses the fruit with buttery sweetness, ensuring a moist and tender crumb in every bite. Perfectly balanced with cinnamon and nutmeg, this cake is as fragrant as it is flavorful. Simple pantry staples like all-purpose flour, eggs, and vanilla come together effortlessly, making it a reliable go-to for any occasion. With just 20 minutes of prep and a slow bake for golden perfection, this rich and aromatic cake is ideal for afternoon tea or as a cozy dessert centerpiece. Whether served as a slice on its own or paired with a dollop of cream, each bite promises a taste of tradition.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 g Sultanas
- 200 g Unsalted butter
- 200 g Granulated sugar
- 250 ml Water
- 300 g All-purpose flour
- 2 tsp Baking powder
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 2 large Eggs
- 1 tsp Vanilla extract
Directions
Step 1
In a medium saucepan, combine the sultanas, unsalted butter, granulated sugar, and water.
Step 2
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally until the butter is fully melted and the sugar is dissolved. Remove from heat and let the mixture cool completely (about 30 minutes).
Step 3
Preheat your oven to 160°C (320°F) and grease and line a 20cm (8-inch) round cake tin with parchment paper.
Step 4
In a large mixing bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg.
Step 5
Pour the cooled sultana mixture into the dry ingredients and gently stir until just combined.
Step 6
In a small bowl, lightly beat the eggs with the vanilla extract. Add the beaten eggs to the batter and fold in until fully incorporated.
Step 7
Pour the batter into the prepared cake tin and smooth the surface with the back of a spoon or spatula.
Step 8
Bake in the preheated oven for 85-90 minutes, or until a skewer inserted into the center of the cake comes out clean.
Step 9
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
| Serving size | (1570.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4983.9 |
| Total Fat 186.6g | 0% |
| Saturated Fat 104.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 814.9mg | 0% |
| Sodium 1137.1mg | 0% |
| Total Carbohydrate 833.0g | 0% |
| Dietary Fiber 28.3g | 0% |
| Total Sugars 497.6g | |
| Protein 60.5g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 433.6mg | 0% |
| Iron 25.3mg | 0% |
| Potassium 4256.3mg | 0% |
Source of Calories