Farmhouse sultana cake
Member recipe

Farmhouse sultana cake

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(9 ratings)

Member recipe by


Serves 1 - 18 Slices

Delicious sultana cake kids and adults will love

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  • 8oz plain flour
  • 1 level tsp bicarb of soda
  • 2 level tsp mixed spice
  • 8oz plain wholemeal flour
  • 6oz butter
  • 8oz soft brown sugar
  • 8oz sultanas
  • 1 egg, beaten
  • 300ml 1/2 pint milk


    1. Pre-heat oven to 170c, butter and base line a cake tin.
    2. Sift plain flour, with the mixed spice, and bicarb of soda into a large bowl; stir in wholemeal flour.
    3. Rub the butter in until it resembles fine breadcrumbs, then add the sultanas and sugar.
    4. Make a well in the center of the dry ingredients, and add the milk.
    5. Beat gently until well mixed and of a dropping consistency, add more milk if needed. Turn into prepared tin.
    6. Bake in center of oven for 1 hour 40min. Until well cooked. Turn out onto wire rack.

Comments, questions and tips

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24th Mar, 2017
Just baked this but with dairy free ingredients. Almond milk and vitalite. It turned out really nice but I think it could have done with less time in the oven it's a little dry.
21st Aug, 2016
Made this cake omitting the plain flour by mistake and found it tastes better than with. All the family love it
9th Aug, 2014
Was very delicious. Cooked for 80 minutes as I felt the whole 1hr40 would have been a bit to long, and it came out great. I also added extra mixed spices, just for a bit more flavour and baked in a loaf tin.
4th May, 2013
Mm no mention of putting in the egg . Take it goes in with the milk?
23rd Jan, 2013
I used margarine and added the egg with the milk. Divided the mixture between two large, lined and buttered loaf tins. Cooked for 160 degrees for 1hr 10 mins. Perfection! Yummy warm with custard or sliced cold and buttered!
24th Nov, 2012
Made it with all plain flour as I had no wholemeal. It was easy and the result light enough - but I found the flavour quite bland. I have better recipes. I made it in two 2lb loaf tins - baked for 50 mins.
20th Jul, 2012
It was just a bit on the dense side for my liking, nice flavour though! I have also made this with some orange rind.
7th Jul, 2012
A really lovely cake. I gave one of mine away and was told that it was so good it wouldn't last long. Now a firm favourite and so easy to make.
24th Feb, 2012
I am in the process of making this cake and I am sure it will be great but did you notice that under the method of making the cake there is no mention of when you add the egg. I am sure you add it with the milk but if it gets omitted it would make a huge difference to the outcome. Maggie
27th Nov, 2011
I baked this cake today and agree that it is fantastic, it was so tasty! The previous review helped me, (thanks for that!) so I thought I'd add a quick one. I chose a 9" round springform tin and the cake filled it well. I cooked it at 160 degrees on the middle shelf of a fan assisted oven, but only for 50 minutes. (1hr 40 would have seen it burnt and dried out). I always use Olivio in my cakes, as I think it makes a difference to the texture. The mixture looked grainy when it went in, but it came out light and moist and just yummy. Hope this helps you, I'll be baking it regularly!


9th Jul, 2014
what happens to the egg?
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