Sultana Cake Scottish
Indulge in the classic charm of a traditional Scottish Sultana Cake, a moist and buttery bake brimming with sweet, plump sultanas. This easy-to-make cake combines simple pantry staples like self-raising flour, eggs, and caster sugar with a splash of milk and a hint of vanilla for a perfectly balanced flavor. The golden crumb is achieved with careful creaming of the butter and sugar, while the long, gentle bake ensures a tender texture that melts in your mouth. Ideal for afternoon tea or as a comforting dessert, this timeless recipe invites you to savor every slice with its rich heritage and delightful simplicity. Serve it as-is or spread with butter for an authentic Scottish treat! Keywords: Scottish sultana cake, traditional sultana cake, moist fruit cake, easy tea-time cake recipe.
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Ingredients
- 225 grams Unsalted butter
- 225 grams Caster sugar
- 4 Large eggs
- 300 grams Self-raising flour
- 350 grams Sultanas
- 60 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 160°C (320°F) or 140°C (284°F) for fan ovens. Grease and line a 20 cm (8-inch) round cake tin with parchment paper.
Step 2
Cream the unsalted butter and caster sugar together in a large mixing bowl until light and fluffy. This usually takes about 3-4 minutes using an electric hand mixer.
Step 3
Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour to help bring it back together.
Step 4
Sift the self-raising flour and salt together. Gradually fold the flour mixture into the butter mixture, alternating with the milk, until just combined.
Step 5
Mix in the vanilla extract, then gently fold in the sultanas ensuring they are evenly distributed throughout the batter.
Step 6
Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon or a spatula.
Step 7
Bake in the preheated oven for 80-90 minutes, or until a skewer inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, cover it lightly with a piece of aluminum foil about halfway through baking.
Step 8
Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes. Then turn it out onto a wire rack to cool completely.
Step 9
Slice and serve the sultana cake as is, or enjoy with a spread of butter and a cup of tea.
Nutrition Facts
| Serving size | (841.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3015.5 |
| Total Fat 216.5g | 0% |
| Saturated Fat 120.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1249.6mg | 0% |
| Sodium 374.6mg | 0% |
| Total Carbohydrate 284.5g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 210.7g | |
| Protein 38.4g | 0% |
| Vitamin D 187.2IU | 0% |
| Calcium 411.9mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 3037.0mg | 0% |
Source of Calories