Scottish Sultana Loaf Cake Recipe

by Phil & Sonja

This simple Sultana Loaf Cake is such a great one to make when you want a little treat or something to give to guests. It’s a classic Sultana Tea Loaf, which means it’s perfect for an afternoon tea!

You might see other Sultana Loaf recipes where the cake is a darker brown colour, more like banana bread, but this is a classic Scottish Sultana Cake, so it uses just a few ingredients to make a basic cake filled with sultanas.

We can’t find any particular history associated with this Sultana Loaf Cake, only that it is of Scottish origin and often served at tea time. That alone was enough for us to give it a go!

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How to Make Sultana Loaf Cake Pin

We did a lot of testing on this one to make sure that we got it just right! There were quite a lot of traditional Sultana Loaf recipes out there, so we gave most of them a go, including a cherished family recipe, and made some tweaks to create this one.

The result is a light sponge bursting with sultanas throughout! You can slice it like bread and have it on its own, or even with a little spread of butter or jam. That’s just what we like though, definitely not a traditional thing!

This is a simple but tasty loaf recipe, but if you want a more deliciously decadent cake then definitely check out our Sticky Toffee Pudding Traybake.

Sultana Loaf Recipe sliced on a chopping board

Things you’ll need to make Sultana Loaf

  • Loaf tin (approx 2lb size)
  • Baking scales are useful for this recipe, to get the amounts right. They’re a great investment if you intend to do a lot of baking because measuring by weight is much more accurate than cups. We have some similar to these.

Ingredients for Sultana Loaf

  • 130g unsalted butter (4.5oz)
  • 130g caster sugar (2/3 of a cup)
  • 2 eggs
  • 200g sultanas (1 1/4 cups)
  • 1 tbsp plain flour
  • 200g self-raising flour (about 1.5 cups)
  • 2 tbsp milk
Sultana Cake Recipe sliced on a plate

How to make Sultana Loaf Cake – Step by step method

This cake is easy to make but it’s important to get the measurements right, or it can turn out a little crumbly. The best way to do this is to use scales (you can buy them fairly cheaply here), but we have given the approximate cup measurements just in case.

Start by pre-heating the oven to 160C (320F).

Cream the butter and sugar together until it turns a lighter colour.

Beat the eggs separately and then add a little to the butter and sugar mixture, plus a little of the flour, adding a little flour helps it to not curdle. Then add the rest of the egg.

Fold in the remaining flour.

In another bowl, toss the sultanas in the tablespoon of plain flour. This helps them to not sink to the bottom of the cake during baking.

Fold the sultanas into the mixture.

The mixture should be thick rather than runny, but if it’s a little on the dry side you can add 1-2 tablespoons of milk to loosen it a little.

Tip the mixture into a greased loaf tin and smooth down the top.

Bake in the oven for approximately one hour, or until a skewer or knife pushed into the middle of the cake comes out clean.

The idea is to bake the Sultana cake at a lower temperature for a longer time so that it cooks and rises evenly.

And there you have it, a delicious Scottish Sultana Cake!

Enjoy,

Phil & Sonja

Sultana Loaf Cake on a plate with cup of tea and books
Yield: 10

Sultana Loaf Cake Recipe

Sultana Loaf Cake Recipe

This Sultana Loaf Cake is based on a traditional Scottish Sultana Tea Loaf, made with a basic sponge filled with juicy sultanas. A Scottish cake best enjoyed with a cup of tea!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 130g unsalted butter (4.5oz)
  • 130g caster sugar (2/3 of a cup)
  • 2 eggs
  • 200g sultanas (1 1/4 cups)
  • 1 tbsp plain flour
  • 200g self-raising flour (about 1.5 cups)
  • 2 tbsp milk

Instructions

  1. Turn the oven on to 160C (320F)
  2. Start by creaming the butter and sugar together until it turns a lighter colour.
  3. Beat the eggs separately and then add a little to the butter and sugar mixture, plus a little of the flour, then the rest of the egg. Adding a little flour helps it to not curdle.
  4. Fold in the remaining flour.
  5. In another bowl, toss the sultanas in the tablespoon of plain flour. This helps them to not sink to the bottom of the cake during baking. Fold them into the mixture.
  6. The mixture should be thick rather than runny, but if it’s a little on the dry side you can add 1-2 tablespoons of milk to loosen it a little.
  7. Tip the mixture into a greased loaf tin and smooth down the top.
  8. Bake in the oven for approximately one hour, or until a skewer or knife pushed into the middle of the cake comes out clean. The idea is to bake the Sultana cake at a lower temperature for a longer time so that it cooks and rises evenly.

Notes

This cake is easy to make but it’s important to get the measurements right, or it can turn out a little crumbly. The best way to do this is to use scales (you can buy them fairly cheaply here), but we have given the approximate cup measurements just in case. 

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 293Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 65mgSodium: 258mgCarbohydrates: 45gFiber: 1gSugar: 25gProtein: 4g

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