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.
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Recipe Information
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
Instructions
In a medium saucepan, combine the sultanas, unsalted butter, granulated sugar, and water.
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).
Preheat your oven to 160°C (320°F) and grease and line a 20cm (8-inch) round cake tin with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg.
Pour the cooled sultana mixture into the dry ingredients and gently stir until just combined.
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.
Pour the batter into the prepared cake tin and smooth the surface with the back of a spoon or spatula.
Bake in the preheated oven for 85-90 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
4984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.6 g | 239% | |
| Saturated Fat | 104.1 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 1137 mg | 49% | |
| Total Carbohydrate | 833.0 g | 303% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 497.6 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 434 mg | 33% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 4256 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
