a straightforward yet delectable butter cake from the 1920s.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 40 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 14 |
| Yield: | 1 9-inch cake |
Ingredients
- 2 cups sultana raisins
- water, or as needed
- 10 tablespoons butter, diced
- 2 cups white sugar
- 3 eggs
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon vanilla extract
Instructions
- 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 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 131 mg |
| Sugars | 43 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Sultana cake should be a tall cake as pictured, not the thin brick that this recipe produces. Way too much sugar, butter and raisins! And I love raisins. Recipe does not rise at all. Cooking time is way too long; I let it go to an hour despite my better instinct and it is overdone but edible. 45-50 minutes is probably what it needs.
Followed the recipe exactly and it was the best sultana cake ever…..My husband couldn’t get enough of it.
Easy to make, not as good as grandma’s but a good substitution
Sound good 🙂