A simple yet heavenly sponge Sultana Cake Recipe and icing. Can be baked well the day before as it keeps fresh for a long time
Sultana cake. Sounds rather boring at first, doesn’t it? But it’s not boring at all! Because grandma’s sponge cake with sultanas is really juicy and fruity. It tastes even better after it has been left to soak for a while. Perfect for occasions for which you want to bake in advance.
As so often, the raisin cake recipe comes from my grandma. So I changed the name of the recipe. At the latest when grandma’s juicy raisin cake lands in your mouth, such quibbles don’t matter anyway. It’s so delicious and delicate! There are several reasons why such a simple raisin cake is moist, and rightly so: First of all, the batter itself is quite rich, so it contains a lot of butter and eggs in relation to the amount of flour. The raisins are also preserved in juice or rum. And last but not least, the cake gets a kind of “preserving” glaze made of jam and icing.
How do you stop sultanas from sinking to bottom of cake?
Coat the sultanas in flour: Before adding the sultanas to the cake batter, toss them in a small amount of flour. This will help to coat the sultanas and give them a bit of weight, which can help them to stay suspended in the batter.
Fold the sultanas into the batter: When adding the sultanas to the cake batter, be gentle and try to fold them in rather than stirring them vigorously. This will help to reduce the amount of movement that the sultanas experience and can help to prevent them from sinking.
Use a denser batter: A denser cake batter will be able to support the weight of the sultanas better than a lighter, more aerated batter. Consider using a recipe that calls for more butter or eggs, as these ingredients can help to create a denser batter.
Add the sultanas near the end of the mixing process: If you add the sultanas to the batter near the end of the mixing process, they will have less time to sink to the bottom of the pan.
Why is my sultana cake dry?
- Overbaking: If the cake is baked for too long, the heat from the oven can cause the moisture in the cake to evaporate, resulting in a dry texture. To avoid overbaking, use a toothpick or cake tester to check for doneness, and remove the cake from the oven as soon as it is done.
- Insufficient moisture: If the cake batter does not have enough liquid ingredients, such as butter, eggs, or milk, it can result in a dry cake. Make sure to follow the recipe carefully and measure the ingredients accurately.
- Using the wrong type of flour: Different types of flour absorb liquids differently, and using the wrong type of flour can affect the texture of the cake. Make sure to use the type of flour specified in the recipe.
- Using old ingredients: If the ingredients you are using are old or have been stored improperly, they may not work as effectively in the recipe and can result in a dry cake. Make sure to use fresh ingredients whenever possible.
Should you soak sultanas before baking?
Soaking sultanas before baking can help to plump them up and add moisture to the cake. To soak sultanas, place them in a bowl and cover them with hot water or another liquid, such as orange juice or brandy. Allow the sultanas to soak for at least 20-30 minutes, or until they are soft and plump.
You can then drain the sultanas and use them as directed in the recipe. Soaked sultanas will add additional moisture to the cake and can help to keep it from drying out. They may also add a more intense flavor to the cake, depending on the liquid that you use to soak them in.
Best Sultana Cake Recipe
Servings: 8 Preparation:30 minutes Cooking time: 55 minutes Calories: 366 Fat: 20g
Ingredients
For the sponge mixture
230 grams butter soft
180 grams sugar coarse
5 medium eggs room temperature
200 grams wheat flour
80 grams cornflour
1/2 packet baking powder 7g
1 pinch salt
1 tablespoon lemon juice
150 grams sultanas
2 tablespoons juice or rum
Instructions
First, mix the sultanas with juice or rum, e.g. in a Tupperware container, and set aside. If you have time, do this the evening before.
Preheat the oven to 175 degrees top and bottom heat. Grease a loaf tin (depending on the desired height) 22-24 cm long and dust with a little flour.
Beat the butter with the sugar for a few minutes until very fluffy, then add the eggs one at a time. Mix the flour, starch, baking powder and salt. Stir into the butter-egg cream together with the lemon juice – but only until the batter is homogeneous.
Roll the sultanas in about 2 tablespoons of flour; alternatively, add the flour to the preserving jar, put the lid on and give everything a good shake. Carefully fold the sultanas into the batter.
Pour the batter into the tin, smooth it out and bake for 50-60 minutes. Test with chopsticks. Cover towards the end of the baking time if necessary so that the cake does not get too dark. Leave to cool for around 15 minutes, then turn out onto a cooling rack.
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Ingredients
- For the sponge mixture
- 230 grams butter soft
- 180 grams sugar coarse
- 5 medium eggs room temperature
- 200 grams wheat flour
- 80 grams cornflour
- 1/2 packet baking powder 7g
- 1 pinch salt
- 1 tablespoon lemon juice
- 150 grams sultanas
- 2 tablespoons juice or rum
Instructions
- First, mix the sultanas with juice or rum, e.g. in a Tupperware container, and set aside. If you have time, do this the evening before.
- Preheat the oven to 175 degrees top and bottom heat. Grease a loaf tin (depending on the desired height) 22-24 cm long and dust with a little flour. Beat the butter with the sugar for a few minutes until very fluffy, then add the eggs one at a time. Mix the flour, starch, baking powder and salt. Stir into the butter-egg cream together with the lemon juice - but only until the batter is homogeneous.
- Roll the sultanas in about 2 tablespoons of flour; alternatively, add the flour to the preserving jar, put the lid on and give everything a good shake. Carefully fold the sultanas into the batter.
- Pour the batter into the tin, smooth it out and bake for 50-60 minutes. Test with chopsticks. Cover towards the end of the baking time if necessary so that the cake does not get too dark. Leave to cool for around 15 minutes, then turn out onto a cooling rack.
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