Mary is my husband Joe’s grandmother and this is her infamous sultana cake.
When I submitted this recipe for my book ‘A High Country Life’ they wanted to know how many people this recipe would serve and I had to giggle. I went on to explain that if Hugh (my father in law) and Joe were involved then it would serve two, and if it was taken as a plate to an afternoon tea then it may serve twenty.
Make sure to preheat the oven to 180 degrees fan bake before you begin. If your oven runs hot then try 170 instead.
Line a square cake tin (23cm x 23cm)
Cover the sultanas with water and simmer for 15 minutes.
Strain the sultanas and return the sultanas to the stove top and place on a low heat.
Cut the butter up into chunks and stir through the sultanas until it is melted.
Cream together the eggs and sugar, and add the almond essence.
The almond essence isn’t necessary and can be substituted for vanilla. But I do recommend the almond.
Fold the flour and baking powder into the creamed mixture.
Lastly fold through the sultanas and butter and pour into your lined square tin.
Top with enough chocolate chips and chopped walnuts to cover the top.
Bake for 45 minutes.
Tips and Tricks
- The chocolate and walnuts are a must in my opinion and the almond essence is optional.
- Cut into squares. You want a handful of this cake – not a slice.
If you love a fruit cake bake – then try out these recipes too.
Anna’s sultana Loaf https://justamumnz.com/2020/09/11/sultana-loaf/
Annabel fruit cake https://www.annabel-langbein.com/recipes/elizas-fruit-cake/3436/
Nadia’s breakfast loaf https://nadialim.com/super-bran-date-carrot-and-banana-breakfast-loaf/
Mary’s Sultana Cake
- Sauce pan
- Cake mixer or hand held mixer
- Square tin (23cm x 23cm)
- 450 grams sultanas
- 225 grams butter (cut into chunks)
- 3 eggs
- 350 grams sugar
- 1 tsp almond essence
- 350 grams flour
- 1 tsp baking powder
- ½ cup chopped walnuts
- ½ cup chocolate drops (chocolate chips or chopped chocolate will work well too)
- Preheat the oven to 170-180°C (340-350°F) fan bake.
- Line your square cake tin.
- Place the sultanas in a pot with enough water to cover them. Simmer for 15 minutes.
- Strain and return the pot to the stove top, add the butter and melt on a low heat.
- Cream the eggs, sugar and almond essence until pale in colour.
- Fold through the flour and baking powder to the creamed mixture.
- Next fold in the sultana mixture.
- Pour the batter into your lined tin and bake for 45 minutes.