Orange Sultana Cake

During my final days of finishing Grad School I was often wiling away time in between writing my Thesis and procrastinating of course – you can’t be a student if you don’t procrastinate! And how can you procrastinate if you don’t have sugar to go with it? One such time as the sugar craving took over me one afternoon I was rummaging through the fridge and cabinets and not very successful in finding anything. I had the absolute bare minimum ingredients available at home and in addition, Orange and Sultanas! So I got to it. This is a simple tea time cake, freezes well for later use and refrigerates well too. I like to finish this off with a dusting of Icing sugar just like I do on the Lemon Cake. I’ve made this cake a few times and it’s always been a winner! 

1 cup butter
1 cup sugar
3 cup self raising flour
2 tbsp grated orange rind
1/2 cup orange juice
4 eggs
1/2 cup raisins


  1. Place all ingredeints in a bowl except raisins and beat one medium speed for 2 mins until well blended. Do not over beat or the cake will be crumbly
  2. Stir in raisins.
  3. Grease 8″ round tin and line base with baking paper. Spoon mixture evenly into tin
  4. Bake in moderate oven for 1 1/4 hr – 1 1/2 hr or until cooked when tested
Mix all the ingredients together adding sultanas in the end
Line an 8″ round tin pan and bake
Light Tea cake

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