Sultana Brandy Cake
Sultana Brandy Cake
Preparation time:
Cooking time:
1 hour, 45
20 Serves


  • 4 cups sultanas (750g)
  • 250g unsalted butter, chopped, at room temperature
  • ¾ cup caster sugar
  • 1 tsp vanilla paste
  • 5 eggs
  • 2½ cups plain flour
  • ¼ cup self-raising flour
  • ¹/³ cup brandy
  • To Decorate
  • 125g white fondant
  • Pure icing sugar, for dusting
  1. Method
  2. Notes

  1. Place sultanas in a large bowl. Add enough warm water to come 3cm above the top of sultanas. Stand, covered, for 2 hours. Drain. Discard water. Spread sultanas out on two trays lined with absorbent kitchen paper. Stand, uncovered, for eight hours, or overnight.
  2. Grease a 20cm square x 8cm deep cake pan. Line base and sides with two layers of brown paper, then one layer of baking paper, both extending 3cm above edges of pan.
  3. Beat butter, sugar and paste in a small bowl of an electric mixer until just combined. Beat in eggs, one at a time, until just combined. Don’t overbeat. Transfer to a large bowl.
  4. Add combined sifted flours, brandy and sultanas. Using a wooden spoon, stir until well combined. Spoon into prepared pan. Level surface.
  5. Cook in a slow oven (150C) for 1 hour, 45 minutes, or until cooked when tested. Remove from oven. Wrap hot cake and pan in a clean tea towel. Cool in pan completely.
  6. To decorate, knead fondant on a clean surface dusted with icing sugar until smooth. Roll out to 1cm thick. Cut a star using a 9cm cutter.
  7. To serve, remove cake from pan. Brush fondant star with a little water and arrange on top of cake.

TIP: Cake can be made up to a week ahead. Wrap in plastic wrap and store in an airtight container. You can replace brandy with whiskey, rum or other liqueurs.

More Recipes