This gorgeous sultana cake recipe remains timeless. You’ll need some butter, eggs, caster sugar, vanilla, self-raising flour, and sultanas. If you don’t have a big old packet of sultanas, two little snack-sized boxes will do nicely.
Grab your electric mixer and cream the butter and sugar together, then add the eggs and vanilla. Stir in the flour, and then fold the sultanas into the cake batter.
Spoon the mixture into a muffin tin and bake for twenty minutes or until the tops bounce back into shape when gently pressed with your fingertip.
Allow to cool slightly in the tin for five minutes before turning the tea cakes onto a wire rack to cool completely. Store in an airtight container for up to a week or freeze for later use.
These sultana tea cakes are perfect to pop into lunchboxes for children and adults alike. They are light and fluffy and very child-friendly for little fingers.
