Name: Traditional CWA Sultana Cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8-10
Cuisine: Australian
Ingredients: 2 cups (300g) plain flour; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup (220g) unsalted butter, softened; 1 cup (220g) brown sugar; 4 large eggs; 1 teaspoon vanilla extract; 2 cups (300g) sultanas (golden raisins); 1 cup (150g) mixed dried fruit, chopped (such as apricots, figs, or dates); 1/2 cup (75g) walnuts or pecans, chopped (optional)

The Traditional CWA Sultana Cake is a beloved treat in Australia, cherished for its rich fruit flavors and moist texture. This classic Australian fruitcake is a staple in many homes, especially during festive seasons. With its easy cake recipe and family-friendly appeal, this cake is perfect for afternoon tea or special occasions. Let’s dive into how you can bake your very own delicious sultana cake and impress your family and friends with this delightful dessert!

Ingredients

Dry Ingredients
- 2 cups (300g) plain flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (220g) unsalted butter, softened
- 1 cup (220g) brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
Fruits and Nuts
- 2 cups (300g) sultanas (golden raisins)
- 1 cup (150g) mixed dried fruit, chopped (such as apricots, figs, or dates)
- 1/2 cup (75g) walnuts or pecans, chopped (optional)
Special Notes
- For best results, use high-quality sultanas. Look for plump, moist options that will add to the cake’s overall moisture and flavor. The quality of your ingredients can significantly affect your cake’s final taste.
- Consider soaking the dried fruits in warm water or tea for about 30 minutes to enhance moisture and flavor. This step will help plump the fruits, making them juicier and more flavorful in the final bake. Additionally, soaking can help meld their flavors into the batter more effectively.

Steps / Instructions

Preheat your oven to 160°C (320°F). Grease and line a 23 cm (9-inch) round cake tin with baking paper. This will prevent the cake from sticking and ensure it comes out easily. Lining the bottom and sides with baking paper helps create a smooth surface for easy removal.
In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy, about 3-5 minutes. The mixture should become pale and increase in volume, indicating that air has been incorporated. This step is crucial for creating a light texture in your Traditional CWA Sultana Cake.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined. Make sure to scrape down the sides of the bowl to incorporate all ingredients evenly. This ensures that no ingredients are left unmixed and contributes to the cake’s smooth consistency.
In a separate bowl, sift together the plain flour, baking powder, ground cinnamon, and salt. Sifting helps to aerate the flour and remove lumps, which contributes to a lighter cake. Additionally, this prevents any clumps of baking powder from forming in the batter.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to a dense cake. The batter should be thick, yet smooth, with no visible flour streaks.
Fold in the sultanas, mixed dried fruit, and nuts (if using) until evenly distributed throughout the batter. Use a rubber spatula for gentle folding to maintain the airiness of the mixture. This ensures that the fruits and nuts are spread evenly, avoiding clumps and enhancing every bite.
Pour the batter into the prepared cake tin, smoothing the top with a spatula. Ensure the batter is evenly spread to promote even baking. A well-centered batter helps in achieving a uniform rise during baking.
Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed. Keep an eye on the cake during the last few minutes of baking to avoid over-browning, as each oven may vary slightly in temperature.
Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. Cooling in the tin helps the cake set, making it easier to remove without breaking. Be careful when removing the cake from the tin, as it can be quite delicate.

Tips & Tricks

To achieve the best results with your Traditional CWA Sultana Cake, consider the following tips: You can learn more about this topic and unlock more secrets to perfecting your baking skills!

Ensure all ingredients are at room temperature before starting. This helps to create a smooth batter and promotes even mixing, which is key to achieving that perfect fluffy texture.
When measuring flour, spoon it into the measuring cup and level it off with a knife to avoid packing it down, which can lead to a dry cake. Accurate measurements are crucial for baking success!
If you want a richer flavor, consider adding a splash of brandy or rum to the batter. This addition can enhance the cake’s complexity and aroma, giving it a delightful depth that pairs beautifully with the fruits.
This cake can be made ahead of time and stored in an airtight container. It tastes even better after a day or two as the flavors develop and meld together. The waiting period allows the cake to become more moist and flavorful.
To keep your cake moist, wrap it in plastic wrap after it has cooled completely. This also helps preserve its freshness for a longer time, ensuring that every slice remains delectable.
Avoid opening the oven door frequently while baking to prevent the cake from collapsing. Each time the door opens, it can lead to fluctuations in temperature that affect the rise of the cake. Only open the door when necessary, preferably in the last few minutes of baking to check for doneness.

Variations

If you wish to customize your sultana cake, there are several ways to do so: Check out our related guide for more tips and tricks on how to make this cake uniquely yours!

Dried Fruit Swap: Feel free to replace sultanas with other dried fruits like raisins, cranberries, or cherries for a different flavor profile. Mixing different fruits can also create a colorful cake, enhancing its visual appeal.
Nuts: Substitute walnuts or pecans with slivered almonds or omit them altogether for a nut-free version, catering to dietary restrictions. This allows you to create a cake that suits everyone’s taste!
Spices: Experiment with spices such as nutmeg or ginger for added warmth, enhancing the cake’s overall flavor and aroma. Adjusting spices can also reflect seasonal flavors, making it suitable for various occasions.
Gluten-Free: For a gluten-free version, substitute plain flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for best results, as this helps mimic the structure provided by gluten.
Vegan Option: Replace butter with coconut oil and eggs with flaxseed meal mixed with water, or use a commercial egg replacer. This allows everyone to enjoy a slice of this delightful cake, making it inclusive for all diets!