Sultana loaf

I love loaf cakes. They tend to last for ages, are easy and mess-free to serve and are, on the whole, easy and quick to make.

There’s a myriad of fruit loaf cakes out there, some much richer than others. Personally I hate heavy fruit cakes (part of the reason I dislike traditional Christmas cake so much. Although marzipan plays a large role in that hatred too *shudder*) and much prefer something light and simple. For years my mum has made a sultana loaf that ticks all those boxes; you probably could make it more adventurous by adding different dried fruits, but I think its charm is in its simplicity. This cake keeps really well and is best enjoyed alongside a cup of tea.


Sultana loaf

Grease or line a 1lb loaf tin. This recipe is easily doubled to make a bigger cake. 

  • 4oz margarine
  • 4oz caster sugar
  • 4oz plain flour                                           Oven at 180°C/160°C fan oven/ Gas 4 
  • 2oz self raising flour
  • 6oz sultanas
  • 2 eggsimg_5309

Start by creaming the margarine and sugar together until it is light and fluffy. Then sift your flour so both the plain and the self raising flour are together in a bowl.

Beat your eggs in to the marg/sugar mix one by one (if it wants to curdle, add a spoonful of flour from your other bowl to the mixture as you beat). Fold in the flour, then gently fold in the sultanas and spoon into the prepared tin. Bake for around 40 minutes un
til a skewer comes out clean.

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Sometimes you crave something sticky, but other times an airy, fruity, dry cake is just the ticket. This will always make me think of my childhood, and that alone is enough to make you tuck in.

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