Boiled Sultana Cake

Sultana Cake

This is our traditional cake for birthdays and Christmas. It was based on a recipe from our neighbor Marion S. It makes a wonderful moist cake that should keep for several days.


  • 500g Sultanas
  • Extra raisins(approx 200g)
  • 250g butter
  • 3 eggs (NZ Size 7)
  • 1 & 1/2 cups Sugar
  • 1 teaspoon baking powder
  • 2 & 1/2 cups flour
  • 1 teaspoon lemon juice or essence


  • 20cm cake tin
  • Baking paper
  • Butter for buttering the baking paper


342_Sultana_V3 Put sultanas and raisins into a large saucepan and wash well. Bring to the boil. Simmer for 8 minutes. Then drain the water off. At this point I gently press down on the sultanas and raisins with a potato masher to try to reduce the water in the raisins – don’t press too hard. It’s to stop the cake getting too moist over the next few days
342_Sultana_V4 Cut up butter and put in with fruit, cover and allow to melt over fruit.
Using a reasonably large bowl beat up eggs with sugar until creamed.
Add fruit, melted butter and lemon essence and mix well.
342_Sultana_V9 Add flour and baking powder previously mixed together.
Double check you have used all the ingredients list!
342_Sultana_V13 Put mixture into tin so that the mixture is about 30mm deep – it seems to be hard to get a cake that is not too moist if it is too thick.
342_Sultana_V12 Bake approx one hour, possibly an 15 minutes or so, at 180 degrees C – checking after 40 minutes. If cake is getting brown on top lay a sheet of aluminum foil on top of the cake, I find this is usually necessary at about 40 minutes.
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