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Sultana Quick Bread recipe

Sultana Quick Bread recipe

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  • Recipes
  • Dish type
  • Bread
  • White bread

This bread is packed full of fruity goodness. It's egg-free and dairy-free, if using dairy-free margarine. Serve thickly sliced as is or toasted with lashings of butter.

12 people made this

IngredientsMakes: 1 loaf

  • 250ml water
  • 200g caster sugar
  • 1 teaspoon mixed spice
  • 225g sultanas or any dried fruit
  • 30g butter or margarine
  • 185g plain flour
  • 1 teaspoon bicarbonate of soda

MethodPrep:45min ›Cook:1hr ›Ready in:1hr45min

  1. Preheat oven to 180 C / Gas 4. Line a loaf tin with baking parchment.
  2. Bring the water, fruit, butter and spice to the boil in a saucepan. Let cool.
  3. Add the flour and bicarbonate of soda. Pour into prepared tin and bake for 1 hour.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (3)

At what stage is the caster sugar added ?Have only given two star as I haven't baked this yet and I can't post until I give a star-18 Oct 2015

by sarndra

Very nice recipe and similar to one i had years back, so pleased to have found it.I also added a cup of raw peanuts to the mixture at the boiling stage. Super delish!Just note that in the recipe it does not state when to add the sugar. I added it to the boiling stage.-20 Aug 2011(Review from this site AU | NZ)

Recipe Summary

  • ½ cup margarine
  • 1 cup white sugar
  • 2 eggs
  • 1 tablespoon grated orange zest
  • ½ cup fresh orange juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup chopped walnuts (Optional)
  • ½ cup orange juice
  • ¼ cup white sugar

Stir together flour, baking powder, salt, and nuts.

In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.

Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.

Set the oven to 180°C or gas mark 4.

Tip the sugar and butter into a bowl and cream together until light and fluffy.

Add the eggs, one at a time. If the mixture looks like it’s going to curdle, add a little flour when the last egg is added. Fold in the flour and mixed spice and cinnamon, incorporating it fully. Add the sultanas and enough of the milk to make the mixture a soft dropping consistency.

Bake the loaf in the centre of the oven for 1 – 1¼ hrs or until a skewer comes out clean when inserted into the centre of the cake.

Remove the cake from the oven, turn it out on to a wire rack and leave it to cool completely. (Not suitable for freezing).

Reviews about this recipe

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Where’s the full recipe - why can I only see the ingredients?

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Basic Malted Loaf Bread Recipe

Good bread is one of life’s greatest pleasures, I think that the Pythons got in wrong in the Life of Brian, and really it should be the bakers who are blessed. With just a little skill, and practise, it really is very easy to make good bread at home, the trick is to use all your senses to assess the dough – sight, smell, touch, taste and the sound it makes when you knead it. Bread is visceral, you need experience to know when it is ready for the next stage of the baking process. Recipes are very useful but flour, yeast, proving temperature, water, style of kneading all make a huge difference to the proving and the finished loaf. But please do not be scared of making bread – it is both satisfying and rewarding and is a skill that will stand you well for the rest of your life – the only downside being that you will start to look down at commercial bread and wonder why you ever bought or ate it.

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

Moist And Delicious Sultana Cake Recipe

Wendy is in the house to share with us her Sultana Cake Recipe. This old fashioned fave is a cracker and it’s super moist and delicious.

We just love the recipes that come out of Wendy’s Kitchen Table and today we are sharing her moist and delicious Sultana Cake Recipe.

It was discovered by Wendy on a road trip and has been a family favorite ever since. You can enjoy this cake fresh and warm, straight from the oven. You can also slice it up for lunch boxes.

Via Wendy’s Kitchen Table

Cathead biscuits are a Southern staple whose name refers to their large size (about as big as a cat's head). The dough for this hand-rolled biscuit recipe is made by incorporating flour into the wet ingredients, instead of the reverse. The result is a fluffy (rather than flaky) biscuit, ready to be split and spread with flavorful honey butter.

This classic French spiced bread is perfumed with a vibrant spice mix of star anise, ginger, and cinnamon. It's great for a sweet toast in the morning, or it can be sliced thinly and served with pâté for a pretty appetizer.

The Sultana Cake recipe that has taken over our office.

I’m not the hugest fan of sultanas. They made me gag as a kid, so I’ve spend a lifetime shunning fruit and nut chocolate, screwing my nose up at Sultana Bran, and reaching for the (somewhat shameful) fruitless hot cross bun.

But Kate de Brito, Mamamia’s Editor in Chief, loves them sick. Sultanas are her boyfriend. Those brown shrivelled up grapes bring her comfort, energy, and a good solid dose of fibre and she just cannot stop pashing them. ਎very damn week on the Mamamia Out Loud podcast she finds a way to drop in a mention of Sultana Cake.

Slowly, like a grape left in the sun for too long, my scorn withered. Because suddenly, EVERYONE wants the recipe. And then I made one and it transported me straight to the warm embrace of the CWA. Forget Zumbo, forget the cronut, the snow egg, macaron monstrosities and tempered chocolate towers. Sometimes you just need a Sultana nanna cake.

And with the Royal Adelaide Show on right now, and the Royal Melbourne one about to begin, fire up the ovens. Sultana cake is so hot right now.

So here’s the recipe. Get on it.

KDB says this recipe is just a 2,4,6,8 cake, with sultanas added to it. The cake was called that because the ingredients called for 2 eggs, 4 oz of butter, 6 oz of sugar and 8 oz of flour, half a cup of milk, and you could just mix everything together and bake it for an hour.  You could try that. Here’s a slightly modern update:

Easy No Knead Bread

Yield: 8 servings

prep time: 8 hours 30 minutes

cook time: 45 minutes

total time: 9 hours 15 minutes

FOOL-PROOF and only 4-ingredients! So hearty and rustic with the most amazing crust + fluffy, soft, chewy inside. Seriously, SO GOOD.


  • 3 1/4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 3/4 teaspoon instant yeast
  • 1 1/2 cups warm water (100-110 degrees F)


  1. In a large bowl, combine flour, salt and yeast. Create a well in the center add water.
  2. Using a wooden spoon or your hand, stir until a wet, sticky dough forms, about 1-2 minutes.
  3. Cover bowl tightly with plastic wrap and let stand at a warm place until doubled in size and surface is dotted with bubbles, about 6-8 hours.
  4. Working on a lightly floured sheet of parchment paper, fold dough over itself 3-4 times, turning after each fold gently shape dough into a round.
  5. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size, about 1 hour.
  6. Preheat oven to 450 degrees F. Place a 4-qt Dutch oven, covered, in the oven for at least 30 minutes.
  7. Remove Dutch oven from the oven working carefully, place dough into the Dutch oven using the parchment paper as a sling.
  8. OPTIONAL: Using a sharp knife or bread lame, make a few shallow cuts on the top.
  9. Cover and place in the oven remove the lid after 30 minutes. Continue baking until golden brown and completely cooked through, reaching an internal temperature of 210 degrees F, about 15 minutes more. Let cool 30 minutes on a wire rack
  10. Serve warm.


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Sultana & Walnut Bread

300 g flour 1/2 teaspoon salt 1 tablespoon butter 1 1/2 teaspoons dried yeast 115 g sultanas 75 g walnuts, roughly chopped Melted butter, for brushing


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