This gorgeous sultana cake recipe never goes out of fashion. You’ll need some butter, eggs, caster sugar, vanilla, self-raising flour, and sultanas. If you don’t have a big old packet of sultanas, two little snack-sized boxes will do nicely. Grab your electric mixer and cream the butter and sugar together, then add the eggs and vanilla. Stir through the flour and then lastly, fold the sultanas through the cake batter.
Spoon the mixture into a muffin tin and bake for twenty minutes or until the tops bounce back into shape when gently pressed with your fingertip. Allow cooling slightly in the tin for five minutes before turning the tea cakes onto a wire rack to cool completely. Store in an airtight container for up to a week or freeze for later use.
These sultana tea cakes are perfect to pop into lunchboxes for children and adults alike. They are light and fluffy and very child-friendly for little fingers.
- 1 cup self-raising flour
- 1/2 cup plain flour
- 3/4 cup caster sugar
- 100 grams of butter
- 3/4 cup sultanas
- 3 eggs
- 1/2 cup milk
- zest of one lemon
- 1 teaspoon vanilla essence
- Pre-heat oven at 180 degrees C.
- Cream butter and sugar. Then beat in eggs one at a time, beating well between each addition.
- Stir in sultanas, lemon zest and essence. Mix in sifted flours and milk, mix until combined.
- Pour mixture into prepared tin or cupcake papers.
- Bake for 40 minutes if cake, 15 minutes if cupcakes.
- Once cool dust with icing sugar if desired.