Thursday, 2 April 2009


A classic tea cake and a tasty variation to the plain butter cake. Lovely served warm with butter ….. or why not try my WHIPPED BUTTER as a sweet alternative???


Melted butter - to grease
250g butter - softened
215g caster sugar
1 tsp vanilla essence
3 eggs
450g plain flour
1 tsp baking powder
125ml (1/2 cup) milk
385g sultanas
Butter - to serve (optional)


Preheat oven to 170°C. Brush a 9 x 19 cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and two opposite sides with non-stick baking paper.

Use an electric beater to beat the butter, sugar and vanilla essence in a medium bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition until the mixture is combined.

Sift together the flour and baking powder. Fold half the flour mixture into the butter mixture and stir in half the milk. Repeat with remaining flour mixture and milk until well combined. Use a metal spoon to fold in sultanas.

Spoon cake mixture into prepared pan and smooth the surface. Bake in preheated oven for 1 1/2 hours or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside in the pan for 5 minutes before turning onto a wire rack to cool. Cut into slices and serve warm or at room temperature with normal butter or my WHIPPED BUTTER, if desired.

Source: Good Taste Magazine - April 2004


hazila said...

Hi Vin,
Your butter sultana cake looks yummy.

VG said...

Thank you Hazila.