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Cherry sultana cake

  • 0:15 Prep
  • 1:35 Cook
  • 6 Servings
  • Advanced


  • 125g butter, at room temperature, cubed
  • 340g (2 cups) sultanas
  • 100g (1/2 cup, firmly packed) brown sugar
  • 2 tablespoons orange marmalade
  • 60ml (1/4 cup) rum or brandy
  • 115g (3/4 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 190g (1 cup) red glace cherries, quartered
  • 2 eggs, lightly whisked


  • 1
    Place the butter, sultanas, sugar, marmalade and rum or brandy in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until the butter melts (do not let the mixture boil). Set aside for 45 minutes to cool.
  • 2
    Meanwhile, preheat oven to 150°C. Line base and sides of a 10 x 20cm (base measurement) non-stick loaf pan with 2 layers of brown paper, then 1 layer of non-stick baking paper, extending each 5cm over sides of pan.
  • 3
    Sift the flours into a bowl.
  • 4
    Add the cherries and eggs to the butter mixture and stir with a wooden spoon until combined. Add the sifted flours in 2 batches, stirring after each addition until combined.
  • 5
    Pour into the prepared pan and bake in preheated oven for 1 ½ hours or until a skewer inserted in centre of cake comes out clean. Remove from oven and cover the cake (still in the pan) tightly with foil, then wrap the pan in a tea towel. Set aside for 8 hours or overnight to cool completely.

Source: taste.com.au


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