Corner Café

October 20, 2013

Sultana & Cherry Cake

Filed under: Cakes & Cupcakes — SeaDragon @ 9:00 pm
Tags: , ,





Makes one loaf cake

180g sultanas
120g glacé cherries

165g butter
180g caster sugar, sifted
2 eggs
1 teaspoon rum essence, or vanilla extract
150g plain flour
100g self-raising flour
40ml (2 tablespoons) milk, at room temperature
1. Preheat oven to 180°C. Grease and line a 22cm x 8cm (base measurement) x 7cm (height) loaf tin. Sift both flours and set aside. Place sultanas in a saucepan and add sufficient cold water to just cover the sultanas, bring to the boil, then lower heat and simmer for 5 minutes. Drain and rinse under cold water, drain again in a colander until cool before using.
2. Beat softened butter and sugar together in a large bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition until combined. Mix in essence.
3. Lightly fold in 1/2 of the flour mixture and then mix in the milk until just combined. Fold in the rest of the flour mixture until well combined. Finally add drained sultanas and glacé cherries, stirring through thoroughly.
4. Spoon mixture into the prepared tin and smooth the top. Bake in the preheated oven for about 1 hour, or until a skewer inserted into the centre comes out clean.
5. Remove cake from oven and let it stand for about 10 minutes. Turn out and let cool on a cooling rack. Best if left for 12 hours before slicing and serving.


Plain Sultana Cake
Omit glacé cherries, and use 300g sultanas.

Taste: Delicious old fashioned fruit cake
Consume: Best within one week
Storage: Keep in airtight container
Recipe Reference(s): ‘Plain Sultana Cake’ by Australian food writer, Maureen Simpson



  1. I came across this recipe on Sunday a made it for the first time …it really was the best recipe I have tired for Sultana and Cherry cake 🙂

    Comment by Suzanne Kenward — May 6, 2015 @ 8:22 pm | Reply

  2. I have made this cake so many times it’s always a sensation with everybody

    Comment by Linda fitzpatrick — October 26, 2015 @ 9:29 pm | Reply

    • So happy to hear everyone likes it, cheers 🙂

      Comment by SeaDragon — October 27, 2015 @ 10:48 am | Reply

  3. Love this recipe am making six this week as family and neighbours love it.father Christmas and reindeers are adorning the cakes this year thanks for the recipe

    Comment by Linda fitzpatrick — December 20, 2015 @ 10:31 pm | Reply

  4. mmm yummy. One of my favorite recipes. Thanks for sharing this.


    Comment by plasterer bristol — February 29, 2016 @ 3:35 pm | Reply

  5. Absolutely great recipe cake turned out perfect and tasted delicious – I made one change – I sprinkled Demerara sugar on the top before baking 😊👍💗 made lovely crispy top. Thanks for sharing 👍😊

    Comment by Zena Spink — August 22, 2017 @ 10:03 pm | Reply

  6. I love this recipe use it often and add different things to it, chocolate chips and coconut that’s a different one.never had a single problem.thanks for the recipe.

    Comment by Linda Fitzpartrick — September 1, 2017 @ 8:56 pm | Reply

  7. is 180 fan oven please let me know

    Comment by Betty Remy — December 1, 2017 @ 4:57 am | Reply

    • No, all my recipes used non-fan oven, please use 160C if you are using fan-forced oven.

      Comment by SeaDragon — December 1, 2017 @ 9:13 am | Reply

  8. This worked out beautifully! Tastes Devine! I tweeted it a tiny bit by sprinkling the top with demarara sugar prior to baking to give a crispy top, and I shook the cherries in a spoonful of flour to gaurd against them sinking through the cake batter. This cake is awesome! Thanks for the recipe!

    Comment by Ali — August 19, 2018 @ 9:25 pm | Reply

  9. Hi Looks Awesome So Tempting , How can I make An Eggless version please 🙏🏻 Thank God Bless 😇

    Comment by Krish — March 21, 2021 @ 5:24 pm | Reply

    • I don’t have an eggless version recipe, sorry.

      Comment by SeaDragon — March 22, 2021 @ 6:52 am | Reply

  10. I made this last week. It was nice but maybe a bit dark on the outside. It was in for 65 mins as I tested it at 60 and it wasn’t quite done inside.
    However..It takes lovely and I’m just going to make another for a friend.

    Comment by Tracie Whitmore — April 19, 2022 @ 4:28 am | Reply

  11. This has to now be my favourite cake to bake. I’ve adapted it a little, replacing 80 g of caster sugar with 80g of soft brown sugar and added half a teaspoon of mixed spice. And a light sprinkle of demerara sugar on the top just before baking. It’s delicious.

    Comment by Tracie Whitmore — May 22, 2022 @ 5:06 am | Reply

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