Sultana cake

This sultana cake is light, moist, full of fruit, but most importantly really easy to make so it’s perfect for kids to try.

This sultana cake is a bit of an old fashioned bake, but sometimes classic bakes are the best bakes.

The traybake is light, moist and bursting full of fruit. It’s the closest I’ve come to recreating the sultana cake I remember from my childhood. It’s the perfect treat for an afternoon tea.

How can kids help to make the sultana cake?

The thing I like best about this recipe is that it’s so easy to bake, making it perfect for kids to try.

As always with easy bakes, kids will get to measure out and mix all the ingredients together.

If you have more than one child making this, they can take turns to add the eggs and flour. Rather than throwing them all in in one go you do a little at a time to ensure it mixes properly. This also means your kids wont have to fight over who adds what (which is sometimes the case in our house!)

Do you have to make it in a traybake tin?

We chose to make this as a traybake in our square baking tin but you could make this as a round cake if you prefer. Rather than using an 8 inch / 20 cm square tin, you can use a 9 inch / 22 cm round one.

If you have smaller cake tins (eg 8 inch round tins), you can downsize the recipe by using 3 eggs and 175g of everything else. You’ll also need to adjust the cooking time down.

Other delicious traybakes

If you enjoyed making this sultana cake, you’ll love our other easy traybakes recipes.

Ginger cake
Chocolate traybake
Sticky toffee pudding traybake
Ginger loaf cake
Treacle sponge cake
Apple flapjacks
Apple cake
Biscoff traybake
Madeira cake
Rolo brownies
Tea loaf

Or if you love using sultanas in your bakes, why not try our easy but delicious sultana scones.

Ingredients

233g (1 1/4 cups) butter
233g (1 cup) golden caster sugar
4 eggs
233g (1 1/2 cups) self raising flour
266g (2 cups) sultanas

* If you don’t have self raising flour you can use 1 1/2 cups of plain/all-purpose flour with 1 1/2 tsp of baking powder.

How to make sultana cake

Preheat your oven to 170C/ 160C Fan / 325F

Grease an 8 inch (20cm) square cm / inch baking tin and line it with baking or parchment paper.

Soak the sultanas

Measure out the sultanas (there’s no need to be too accurate), and add them to a small bowl. Add enough hot water to cover them, then leave them to soak.

Cream the butter and sugar together

Get your kids to measure out the butter (make sure it’s soft if you’ve not taken it out of the fridge beforehand like us.) You can also cut it up to make it easier to mix.

Add the butter to a large mixing bowl or free-standing mixer.

Measure out the sugar then add it to your mixing bowl.

Using the k paddle of your mixer, a hand held mixer or wooden spoons, cream the butter and sugar together until it’s light and fluffy.

Add the flour and eggs

First get your kids to measure the flour out into a small bowl. One at a time, get your kids to crack the eggs into a small bowl. Make sure no rogue shell has gone in. If it has, fish it out with a larger piece of shell (shell can stick quite well to shell).

Now, add one egg to your bowl and mix it in. Then add around 1/3 of the flour. Mix it in.

Do the same with another egg and 1/3 flour and repeat until all the eggs and all the flour is well mixed.

Add the sultanas

Drain the sultanas then add them to your mixing bowl. Using a spatula or wooden spoon get your kids to mix them in.

Bake your sultana traybake

Pour the batter into your prepared baking or cake tin.

Use the bake of a spoon or spatula to spread the butter to all corners of your tin and smooth down the top.

Bake your sultana traybake for 50-60 minutes. It’s ready when it has turned a nice golden brown colour and the edges have started to shrink away from the sides. A skewer or sharp knife poked in the middle should come out clean.

If it starts to brown too much before it has finished cooking, cover it with some tin foil.

If you want, you can add 1 tbsp of granulated sugar aroun 5 minutes before the end of baking.

Remove it from the oven and leave it to cool for a few minutes in the tin before removing it from the tin and leaving it to cool completely on a wire rack.

Cut the traybake into 16 slices (or more or less), serve and enjoy.

Sultana cake

cookingwithmykids

This sultana cake is light, moist, full of fruit, but most importantly really easy to make so it's perfect for kids to try.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Afternoon tea, Snack

Cuisine British

Servings 16

Calories 232 kcal

Ingredients

  

• 233 g (1 1/4 cups) butter
• 233 g (1 cup) golden caster sugar
• 4 eggs
• 233 g (1 1/2 cups) self raising flour
• 266 g (2 cups) sultanas

Instructions

 

Preheat your oven to 170C/ 160C Fan / 325F

Soak the sultanas

• Measure out the sultanas and add them to a small bowl. Add enough hot water to cover them, then leave them to soak.
• Grease an 8 inch (20cm) square baking tin and line it with baking or parchment paper.
• Cream the butter and sugar together
• Measure out the butter. Cut it up to make it easier to mix. Add the butter to a large mixing bowl or free-standing mixer.
• Measure out the sugar then add it to your mixing bowl.
• Using the k paddle of your mixer, a hand held mixer or wooden spoons, cream the butter and sugar together until it's light and fluffy.

Add the flour and eggs

• Measure the flour out into a small bowl. One at a time, crack the eggs into a small bowl. Add one egg to your mixing bowl and mix it in. Then add around 1/3 of the flour. Mix it in.
• Do the same with another egg and 1/3 flour and repeat until all the eggs and all the flour is well mixed.

Add the sultanas

• Drain the sultanas then add them to your mixing bowl. Using a spatula or wooden spoon mix them in.

Bake your sultana traybake

• Pour the batter into your prepared baking or cake tin.
• Use the bake of a spoon or spatula to spread the butter to all corners of your tin and smooth down the top.
• Bake your sultana traybake for 50-60 minutes. It's ready when it has turned a nice golden brown colour and the edges have started to shrink away from the sides. A skewer or sharp knife poked in the middle should come out clean.
• If it starts to brown too much before it has finished cooking, cover it with some tin foil. You can also sprinkle over some granulated sugar 5-10 minutes before the end of the cooking time.
• Remove it from the oven and leave it to cool for a few minutes in the tin before removing it from the tin and leaving it to cool completely on a wire rack.
• Cut the traybake into 16 slices (or more or less), serve and enjoy.

Keyword baking, cake

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