I’ve made a fair few tea loaf cakes over the years, but Justin has voted this sultana loaf cake the best. I’d planned to cook a completely different cake, but at the last minute realised I didn’t have all the necessary ingredients. This turned out to be a blessing in disguise!
The sultana cake consists of 8 simple ingredients that you should already have in your fridge and kitchen cupboard.
It’s a doddle to prepare; simply cream the butter & sugar, add everything else except the milk, which you add at the end to thin the batter to just the right consistency. I’d imagine this cake would be equally fantastic if you used glacé cherries instead of sultanas… I just may try that next week.
Click here or on the image below to save this sultana loaf cake recipe
Sultana loaf cake
Ingredients
- 115 g/4oz butter softened
- 115 g/4oz of caster sugar
- 3 eggs
- 2 tbsps golden syrup
- 285 g/10oz of self-raising flour
- 170 g/6oz sultanas
- 1 tsp almond essence
- 140 ml/5fl oz/¼pint of milk
Instructions
- Cream butter and sugar
- Add eggs and golden syrup and beat
- Stir in self-raising flour, sultanas and almond essence
- Add the milk and mix to a dropping consistency
- Top with a sprinkling of granulated sugar then bake for around 1 hour at 175ºC/350ºF/gas mark 4
