Sultana Fruit Cakes

These delightful Sultana Fruit Cakes are baked in charming fairy cup holders and bursting with plump sultanas, making them perfect for afternoon tea or a special treat. Simple to make and utterly delicious, they are easily adaptable to include your favourite dried fruits.

Prep Time 15

Cook Time 20

Total Time 35

Servings Cakes

Ingredients

125 g unsalted butter softened
100 g caster sugar
2 large eggs free range lightly beaten
150 g self-raising flour
1/2 tsp baking powder
100 ml whole milk
100 g sultanas or dried fruit such as cranberries, raisins, or chopped apricots
1 tsp vanilla extract
1 pinch salt

Instructions

Preheat your oven to 180°C (160°C fan) or 350°F. Line a 12-hole fairy cake tin with paper cup cases.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. This should take about 2–3 minutes using an electric mixer or a wooden spoon.
125 g unsalted butter, 100 g caster sugar
Gradually add the beaten eggs, a little at a time, mixing well after each addition to avoid curdling.
2 large eggs
In a separate bowl, sift together the self-raising flour, baking powder and a pinch of salt.
150 g self-raising flour, 1/2 tsp baking powder, 1 pinch salt
Fold the dry ingredients into the butter mixture in two additions, alternating with the milk. Add the vanilla extract and stir until just combined.
1 tsp vanilla extract, 100 ml whole milk
Gently fold the sultanas (or your chosen dried fruit) into the batter, ensuring they are evenly distributed.
100 g sultanas
Divide the batter evenly among the paper cases, filling each about two-thirds full.
Place the tin in the preheated oven and bake for 18–20 minutes, or until the cakes are golden and a skewer inserted into the centre comes out clean.
Remove the cakes from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Optional Toppings for Sultana Fruit Cakes:

- Dust with icing sugar for a simple finish.

- Drizzle with a light glaze made from icing sugar and lemon juice.

Tips:

- If using alternative dried fruits, keep the total weight at 100g to maintain the perfect balance of fruit and batter.

- Store the cakes in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition