Orange Sultana Cake

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This recipe isn’t fancy. It’s not decadent, indulgent or difficult to make. It’s your stock-standard week day cake, which improves the longer it’s in the refrigerator. It reminds me of the kind of cake on hand for a farmer’s morning tea, and goes down well with a cuppa.

As with most of Grandma’s recipes, it’s made from pantry staples, so as long as you have some oranges on hand (which you probably should have by now if you’re in Australia—hello, citrus season!) you will be able to whip this up in no time.

My kids loved licking out the bowl on this one, and we enjoyed sharing portions with my parents and neighbours (we’d doubled the recipe).

We hope this recipe finds you well, and helps you make the most of this time of year’s fresh produce. Enjoy!

Orange Sultana Cake
  • 250 gms (8oz.) butter
  • 1 cup sugar
  • 3 cups self-rising (self-raising) flour
  • 2 tbs grated orange rind
  • ½ cup orange juice
  • 4 eggs
  • 1½ cups sultanas
  1. Place all ingredients, except sultanas, in large bowl.
  2. Beat on medium speed 2 mins until mixture is well blended. (Do not over beat or mixture will be crumbly).
  3. Stir in sultanas.
  4. Grease deep 8 in. (20cm) round tin, line base with baking paper.
  5. Spoon mixture evenly into tin.
  6. Cook in a moderate oven for 1¼ to 1½ hours.


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About The Author

In my kitchen lie my late grandmother's recipe books that have been covered with dust for too long. It's time to open these books and discover tasty food from a simpler life. I'd love for you to join me as I add to this collection some tried and true recipes from my grandmother's recipe books.

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