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.
Ingredients
Scale:
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)
Instructions
Preheat your oven to 160°C (320°F). Grease and line a 23 cm (9-inch) round cake tin with baking paper.
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.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
In a separate bowl, sift together the plain flour, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Fold in the sultanas, mixed dried fruit, and nuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared cake tin, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean.
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.
