A delicious moist Sultana Loaf, this one is a classic recipe that is sure to become a favourite.
I have been working my way through dozens of old recipe books that I have been gifted. Testing recipes and finding the best of the best for you all.
I love Sultana or Raisin loaves. They are so tasty and easy to make. With my audience becoming more international I am mindful of explaining in more details what certain ingredients are. In the US Sultanas are often referred to as White or Golden Raisins, you can use either sultanas or raisins in this one.
The method of boiling the sultanas first gives such a lovely plump texture to the dried fruit that comes across in the end product. The combination of cinnamon and the buttery sultanas is so good!
The ingredients for this one are pantry basics, which seems to be the case for all of these old recipes, using similar ingredients to get a delicious result. No fancy ingredients here!
All you need for this one is:
-
Sultanas (Or Raisins)
-
Butter
-
Baking Soda
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Egg
-
Baking Powder
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Cinnamon Powder
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Boiling Water
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Sugar
-
Golden Syrup
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Plain White Flour
-
Salt
-
Vanilla
This recipe has been around for many many years, the recipe fundraising book I am taking it from is at least 35 years old, but I imagine it is a classic Edmonds type recipe that has been around for decades. The classics really are the best!
I think the original recipe, which is all of two sentences (!) wasn’t quite written out right but I got there in the end. It had only the sultanas, butter and baking soda boiling together, but I have added in the water now and it will work well. In fact I did it the first way the first time and that worked too! Just burnt the pot…..
You can see that my loaf has a crack in it – this is actually really common in loaves like this one. The batter is dense which means the outside of the cake cooks first and the interior rises up as it cooks. It is perfectly normal!
These recipes are really versatile too, if you wanted to add a depth of flavour you could add a little orange or lemon zest to jazz it up but I think it is lovely as is.
I have a few great loaf recipes already on the blog you can check them out below and add them to your list to try next!
Simply click on the title to visit that page
Banana Bread
Delicious Lemon Loaf
4 Ingredient Fruit Loaf
Please let me know in the comments below what your favourite style loaf is and I will try and share these in the coming months.
Onto the recipe, I hope you love this Sultana Loaf as much as we do.
Sultana Loaf
Delicious moist Sultana Loaf, perfect for morning or afternoon tea
Ingredients
- 1 Cup Sultanas or Raisins, 130 grams
- 30 grams Butter, diced
- 1 teaspoon Baking Soda
- 1 Cup Boiling Water, 250 mls
- 1 Cup Sugar, 205 grams
- 2 Cups Plain White Flour, 260 grams
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon Powder
- Pinch of Salt
- 1 Egg, Well Beaten
- 1 Tablespoon Golden Syrup, 15 mls
- 1 teaspoon Vanilla Essence, 5 mls
Instructions
- Preheat the oven to 180C Bake - 355F
- Line a loaf tin with baking paper and set aside
- In a medium sauce pan add the Sultanas (or raisins), butter, baking soda and boiling water, bring to the boil and cook for 3-5 minutes stirring occasionally
- Remove from the heat, pour this sultana mixture into a medium bowl and allow it to cool for 5-10 minutes, feel free to pop this in the refrigerator
- Add to the sultana mixture the sugar, flour, baking powder, cinnamon and salt and stir through
- Then add a well beaten egg, golden syrup and vanilla.
- Combine all of these ingredients together until no flour remains visible.
- Pour this into the prepared loaf tin and bake for one hour. This loaf is cooked when a skewer or knife comes out clean, with only moist crumbs remaining but no batter
- It is ok if the top cracks - see notes above
- Remove from the oven once baked and allow the loaf to cool for 20 minutes before removing from the pan and cooling on a wire rack
- Once cold store in an airtight container for up to 4 days.
- This loaf can also be frozen, either as is or already sliced.
- Serve as is or with butter or margarine.
- Enjoy!
Thank you so much for stopping by to check out this recipe. Please also follow me on Facebook or Instagram and you can be one of the first to receive my new recipes by subscribing via email in the link below. Your comments are always warmly welcomed and recipe suggestions too!
Happy Baking!
Anna
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Zaba says
Hello, just found your recipe and the cake looks good. I’ll be making it this week.
1. Can I add more sultanas? I was thinking of doubling the amount.
2. How to avoid sultanas from sinking to the bottom of the cake (this happened to me in the past, using different recipes)?
Thank you in advance.
justamumnz says
I would suggest making the recipe as is. Then once you are happy it works you can amend it to suit what you want.
Jay says
I made this and replaced the golden syrup with black treacle. Delicious.
Sandr Greavez says
First time making this now so stay tuned.
Chris says
Looks yum! Love a sultana loaf adding lemon essence with it when i make it.
Doug Henry. says
It is great. I always add chopped Buderim Naked Ginger and sometimes substitute the sultanas for chopped dates. Great recipe.
Ian Moleta says
Looks fantastic
It’s next on my list
My mum used to make one similar to this
justamumnz says
It is a lovely classic recipe
Irene says
A very good loaf we loved it
Alesha says
This was so yum, I had to make it with Cranberries because I didn’t have any sultanas – so good. Thank you
Lesley Sime says
Just made this and was moist and delicious, will definitely add to my favourite recipes
Jo says
I made this recipe yesterday. My husband loves it. I have made a similar loaf using tea. This is also good. I have also made two of your no bake recipes, a huge hit with family!
Kara Holmes says
It was in the comment above mine. But i followed the recipe and the loaf is fantastic. Will definitely make it again ?
Kara Holmes says
Oh no. Now i’m confused. The last comment says 2 tsp of baking soda. But the recipe says 1 of soda and 1 of powder.
justamumnz says
I’m sorry I am not sure where you are looking but the recipe is correct. Where are you seeing 2 teaspoons of baking soda?
justamumnz says
Yes the recipe is correct
Corina says
I googled recipes today and found this Sultana Loaf. Did not disappoint. Super tasty, very moist and no extras. Just as the recipe states – it really is delicious and easy to make. Thank you! Corina.
justamumnz says
Thank you for your feedback Corina! Enjoy.
Glen says
I made this loaf with seedless raisins and a few dates and it is absolutely delicious! I will make it often.
justamumnz says
Wonderful! I’m so pleased you enjoyed it
Loby says
I have a similar recipe using cold tea…sometimes I add mixed fruit as another option also.
justamumnz says
I recently shared a similar one too https://justamumnz.com/2020/03/26/4-ingredient-fruit-cake/
Trish says
Thanks for quick reply. Got a busy day today, visitors coming for the weekend 🙂
justamumnz says
I hope it goes well
Trish says
I’m making this today and wondered if I need to reduce some liquid if I add a small very ripe banana.
Thank you.
justamumnz says
I think it should be ok to keep the liquid as is.
Vivienne says
Hallo. I wonder if you could please tell me the size of loaf tin you used for the Sultana Loaf. Tin sizes can vary.
Thanks so much.
justamumnz says
Hi, roughly 22cm long, 11cm sure and 6cm deep