Sultana Butter Cake

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3/4 cup self raising flour

3/4 cup plain flour

2 cups sultanas

3/4 cup caster sugar

1/4 cup milk

3 black tea bags

1 cup boiling water

125 grams butter, softened

2 cage free eggs

vanilla extract


1. In a medium bowl, add the tea bags and pour the boiling water over the top and stand for a few minutes.

2. Remove the teabags and pour in the sultanas and let them ‘steep’ for about 20 minutes. Pour off any excess liquid and discard. Preheat the oven to 180 degrees. Grease a loaf tin well.

3. Beat together the butter and sugar until creamed. Add the beaten eggs and vanilla and stir to combine. Add the sultana mixture alternatively with the sifted flour and milk and fold to combine. Pour into the loaf tin.

4. Bake for 60 minutes or until a skewer comes out clean. Transfer the sultana butter cake to a wire rack to cool. Serve warm with butter. Recipe freezes well. Allow cake to cool to room temperature and double wrap in plastic wrap. Freeze for up to eight weeks.

Bon Appetit!

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