Caster Sugar
The fine crystal of Chelsea...
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Cakes
Sultana Cake
20 mins
2 hours
Easy
12
Gorgeous sultana cake recipe - it never goes out of fashion.
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- Ingredients
- Method
Ingredients
- 500g sultanas
- 250g butter
- 1 ¼ cups Chelsea White Sugar or Chelsea Caster Sugar
- 2 tsp lemon juice
- 1 tsp grated lemon rind
- 1 tsp vanilla essence
- 3 eggs
- 2 cups standard flour
- ½ cup self-raising flour
- ¼ cup milk
- ¼ cup mixed candied peel
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
14
What did you think of this recipe?
Suzanne
Beautiful cake, moist & tasty. It is a family favorite already & so easy.
4
Billy
Excellent
5
Lorraine
Moist and lovely sultana cake.
5
Esther
The first time I baked it using the 20cm deep square tin. Needed only an hr at 160C albeit slightly on the dry side. Second time baked in a larger but shallower rectangular tray 23x34cm and it only needed 40 mins.
4
Method
Preheat oven to 180°C. Place sultanas in a saucepan and just cover with water. Bring to the boil then simmer for 5 mins. Drain and cool.
Mix butter and sugar until light and fluffy. Add lemon juice, grated rind and vanilla essence. Add eggs one at a time, beating well after each addition. Add both flours and milk, stir in sultanas and peel.
Pour into a well greased 21 - 23 cm square cake tin with the base lined with baking paper. Bake for 1 hour then reduce temperature to 160°C and bake for a further 50 - 60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Cool in the tin and store in an airtight container.
Tip: Fruit cakes like this are best left for 12 hours before slicing.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
White Sugar
The uniform size of the...
Reviews
14
What did you think of this recipe?
Suzanne
Beautiful cake, moist & tasty. It is a family favorite already & so easy.
4
Billy
Excellent
5
Lorraine
Moist and lovely sultana cake.
5
Esther
The first time I baked it using the 20cm deep square tin. Needed only an hr at 160C albeit slightly on the dry side. Second time baked in a larger but shallower rectangular tray 23x34cm and it only needed 40 mins.
4
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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