Walnut Sultana Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F) and grease a cake tin.
• STEP 2.In a large bowl, cream together the butter and sugar until light and fluffy.
• STEP 3.Add the eggs one at a time, beating well after each addition.
• STEP 4.Fold in the flour, baking powder, and salt until just combined.
• STEP 5.Stir in the walnuts and sultanas.
• STEP 6.Pour the batter into the prepared cake tin and smooth the top.
• STEP 7.Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 8.Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
• STEP 9.Serve the Walnut Sultana Cake as is or dust with powdered sugar for an extra touch.
• STEP 10.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure to cream the butter and sugar well to incorporate air into the batter for a lighter texture.
• Do not overmix the batter after adding the flour to avoid a dense cake.
• You can substitute the walnuts with other nuts like almonds or pecans if desired.
• Soak the sultanas in warm water for 10 minutes before adding them to the batter to plump them up.

Storage and Serving

• Once cooled, you can store the Walnut Sultana Cake in an airtight container at room temperature for up to 3 days.
• Serve the cake as is for a simple and delicious treat, or dust with powdered sugar for an elegant touch.
• This cake pairs well with a cup of tea or coffee and can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent dessert.