Sultana Tea Cakes Recipe
Who can say no to a sweet little sultana tea cake? Filled with plump, juicy fruit and with a hint of vanilla, these little cakes are a hit with all the family. The kids love them, and I have to say, so do I! Nothing beats making a cuppa and settling down in a comfy chair with a good book and a little tea cake. And they are oh so easy to make!
They only require six ingredients, and they are all baking pantry essentials, so you could have yourself a dozen little sultana tea cakes on your kitchen bench in about half an hour too!
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 through the flour and then lastly, fold the sultanas through the cake batter. Could not be easier!
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 finger tip.
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.
- 100g butter
- 3/4 cup caster sugar
- 3 eggs
- drop of vanilla extract
- 1 1/3 cups self raising flour, sifted
- 100g sultanas
- Pre heat oven to 200C/190C fan forced and spray a 12 hole regular-sized muffin tin with oil
- Cream the sugar and butter together until creamy and fluffy, then add the eggs and vanilla and beat until well combined.
- Add the flour and stir gently until combined, then fold through the sultanas
- Spoon the cake mix into muffin tin up to about 2 thirds full
- Cook for approx 15-20 mins or until they start to go golden on top. To test if they are done press the top of a cake gently, they are ready if it bounces back into shape.
- Stand in the tin for five minutes then cool on a wire rack.
- Store in an airtight container for up to a week (if they last that long!) or freeze for upto three months.