Mary Berry Sultana Cake Recipe

This traditional Mary Berry Sultana Cake is a golden, buttery loaf packed with plump juicy fruit and ready in just over an hour. The hero moment is slicing through the crunchy demerara topping to reveal a soft, light crumb where the sultanas are perfectly suspended rather than sunk to the bottom. I love how the simple all-in-one method makes this classic tea time treat incredibly easy to throw together.

Why This Classic Works

Many fruit cakes suffer from being too dry or having all the fruit sink to the bottom, but this version balances the batter density perfectly to hold the sultanas in place. I learned that using the all-in-one method not only saves time but actually creates a lighter sponge than the traditional creaming method, provided your butter is properly soft.

A common mistake is baking fruit cake at too high a temperature, which burns the outside before the middle is set. This recipe uses a gentle, steady heat to ensure the loaf rises evenly with a beautiful golden crust, while the milk keeps the crumb moist for days.

Mary Berry Sultana Cake Ingredients

• 225g Self-raising flour
• 175g Butter, softened (plus extra for greasing)
• 175g Caster sugar
• 3 Large eggs, at room temperature
• 225g Sultanas
• 1 tsp Baking powder
• 2 tbsp Milk
• 2 tbsp Demerara sugar (for the crunchy topping)

How To Make Mary Berry Sultana Cake

1. Preheat and Prep: Preheat your oven to 160°C (140°C Fan/Gas Mark 3). Grease a 900g (2lb) loaf tin and line the base and sides with baking parchment.
2. Mix the Batter: Place the softened butter, caster sugar, eggs, self-raising flour, baking powder, and milk into a large mixing bowl. Beat with an electric hand mixer for about 2 minutes until the mixture is smooth, pale, and well-blended.
3. Add the Fruit: Add the sultanas to the bowl and gently fold them into the batter using a large metal spoon or spatula until they are evenly distributed.
4. Fill the Tin: Spoon the mixture into the prepared loaf tin and level the surface with the back of your spoon. Sprinkle the demerara sugar evenly over the top for a crunchy finish.
5. Bake: Bake in the centre of the oven for 60 to 75 minutes. The cake is ready when it is golden brown, well-risen, and a skewer inserted into the middle comes out clean.
6. Cool: Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Recipe Tips

• Stop fruit sinking: If your sultanas are very large or syrupy, toss them in a tablespoon of flour before folding them into the batter. This adds grip and helps them stay suspended.
• Room temperature ingredients: Ensure your butter and eggs are at room temperature before mixing. Cold ingredients can cause the batter to curdle, resulting in a heavier texture.
• Check the bake: Fruit cakes can brown quickly. If the top looks dark but the centre is still wet after 50 minutes, cover the tin loosely with foil for the remaining baking time.
• Plump the fruit: If your sultanas feel dry or hard, soak them in hot tea or water for 15 minutes, then drain and pat them completely dry before adding to the cake.

What To Serve With Sultana Cake

This loaf is best served in thick slices with a generous spread of salted butter, which contrasts beautifully with the sweet fruit. It is the perfect companion to a strong cup of Earl Grey tea or a milky coffee in the afternoon.

How To Store

Store the cooled cake in an airtight tin at room temperature, where it will stay moist for 3 to 4 days. You can also freeze the loaf (whole or sliced) wrapped in a double layer of cling film and foil for up to 3 months.

FAQs

• Can I use plain flour instead of self-raising? Yes, use 225g of plain flour and add 3 level teaspoons of baking powder (in addition to the 1 tsp already listed) to get the right rise.
• Why did my cake sink in the middle? This usually happens if the oven door was opened too early or if the batter was over-beaten. Try to keep the oven closed for at least the first 50 minutes.
• Can I add cherries? Absolutely. You can replace half the sultanas with rinsed, dried, and quartered glacé cherries for a classic sultana and cherry variation.
• Is this suitable for a traybake tin? Yes, but the cooking time will be much shorter. Check it after 30-35 minutes if baking in a shallow tray.

Nutrition

• Calories: 320 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 180mg
• Total Carbohydrate: 42g
• Protein: 5g

Try More Recipes:

• Mary Berry Lemon Cheesecake Recipe
• Mary Berry Cherry Cake Recipe
• Mary Berry Mixed Berry Crumble Cheesecake Recipe