Sultana traybake

Sultana traybake
  • Serves icon Makes abut 24 squares
  • Time icon Takes 25 minutes to make and 1 hour in the oven

This sultana traybake recipe is great for packed lunches or a picnic. The secret to keeping this cake moist is adding orange juice to the sultanas.


  • 250g butter, plus extra for greasing
  • 450g sultanas
  • About 260ml orange juice
  • 3 medium free-range eggs
  • 350g light soft brown sugar
  • 2 tsp vanilla extract
  • 350g self-raising flour
  • 1 tsp baking powder
  • Golden icing sugar, to dust (optional)


  1. Preheat the oven to 160°c/fan140°c/gas 3 and grease and base-line a 30cm x 20cm roasting tin with butter and baking paper. Put the sultanas in a pan and cover with the orange juice. Bring to the boil, reduce the heat slightly and cook for 15 minutes, until all the juice has been absorbed.
  2. Add 250g butter to the sultanas and stir gently over a low heat until melted. Remove from the heat.
  3. Mix the eggs, sugar and vanilla extract in a large mixing bowl.
  4. Add the sultanas, flour and baking powder to the egg mixture and mix well. Pour into the lined tin.
  5. Bake for about 1 hour. Check the cake after 40-45 minutes, when you may like to cover the top with baking paper to stop it from going too brown.
  6. Leave the cake in the tin for around 5 minutes, then dust with icing sugar and cut into about 24 squares.


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