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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Recipe Information
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
Instructions
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.
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.
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.
Sift the self-raising flour and salt together. Gradually fold the flour mixture into the butter mixture, alternating with the milk, until just combined.
Mix in the vanilla extract, then gently fold in the sultanas ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon or a spatula.
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.
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.
Slice and serve the sultana cake as is, or enjoy with a spread of butter and a cup of tea.
Nutrition Facts
Calories |
3016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.5 g | 278% | |
| Saturated Fat | 120.0 g | 600% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1250 mg | 417% | |
| Sodium | 375 mg | 16% | |
| Total Carbohydrate | 284.5 g | 103% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 210.7 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 412 mg | 32% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3037 mg | 65% | |
*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.
