sultana buttermilk cake
Prep time
Cook time
Total time
I've adapted this good old fashioned sultana cake from CWA Cookbook Seventy Years in the Making
Serves: 16
What you'll need
  • 230g/1 cup raw sugar (or caster sugar and omit step 1)
  • 225g unsalted butter, room temperature
  • 3 eggs
  • 350g plain flour
  • 2tsp baking powder
  • pinch salt
  • 350g sultanas dusted lightly in flour
  • 150mls buttermilk (or regular milk)
  1. If using your thermomix then place raw sugar in bowl and process 10 seconds speed 9 to make caster sugar. Add in butter (cubed) and process 1 minute speed 4)
  2. With the thermomix running on speed 3 add in the eggs through the top of your lid and process 30 seconds. Add in flour, baking powder and a dash of salt and process another 30 seconds speed 4.
  3. Now I like to mix in the sultanas myself but you can do it all in the thermomix, just add the sultanas which you have dusted in flour and buttermilk/milk and mix for 1-2 minutes, speed 2 or 3, reverse until combined.
  4. **My way is to remove mixture from thermomix and tip into a large mixing bowl. Add in the sultanas and buttermilk and with a spatula or big spoon mix well so that the liquid is totally absorbed and the sultanas are evenly distributed.
  5. Tip into a lined square cake tin (or round, I just love my square one) and bake in a 180 degrees for at least one hour. Now my oven is very old and runs a bit hot so it was just under 1 hour and all cooked. You could need up to 1¼ hours or until a skewer comes out clean.
  6. If you don't have a thermomix then you are going to cream your butter and sugar until nice and thick and creamy. Add in the eggs one by one and then add in the sifted flour, baking powder and salt and mix well and follow from **
Recipe by Retro Mummy at