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Cornish Farmhouse Sultana Cake

Cornish Farmhouse Sultana Cake is a traditional English recipe (originating in Cornwall) for classic fruit cake from the 1760s that uses beaten egg whites and creamed butter and sugar as leavening agents. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Farmhouse Sultana Cake.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Additional Time:

(+boiling and cooling)

Serves:

8–10

Rating:

Tags : Vegetarian RecipesMilk RecipesBaking RecipesCake RecipesBritish RecipesEnglish RecipesCornish Recipes

I've seen this variously called Farmhouse Cake, Sultana Cake and Farmhouse Sultana Cake. I'm using the longer description here. All the recipes are essentially the same and are for a boiled fruit cake. I like dates in this recipe, reducing some of the sultanas. But you can omit them, and increase the sultanas. Chopped nuts also work well in this mix, walnuts, hazelnuts or almonds are all good.

Ingredients:

160g (1 cup) of sultanas
85g (3 oz) pitted dates, chopped
200g (1 cup) of caster sugar
115g (4 oz) butter
250ml (1 cup) of milk
250g (2 cups) of Self-raising Flour
2 medium eggs, beating
demerara sugar for dusting

Method:

Pre-heat your oven to 180°C (160°C Fan/355F). Take a 1kg (2 lb) loaf tin (or equivalent springform cake tin) and oil it. Line the base and shorter sides with a strip of greaseproof (waxed) paper making sure it overhangs the side of the tin, as this makes it much easier to lift the cake out.

Combine the sultanas, dates, sugar, butter and milk in a pan. Bring gently to a boil over medium heat. Once the butter has melted stir with a wooden spoon then take off the heat and set aside until cool enough to handle.

Sift the flour into a bowl, add the eggs and then pour in the boiled mixture. Mix until you can no longer see any dry flour then tip into the prepared cake tin. Scatter plenty of demerara sugar over the top.

Transfer to you pre-heated oven and bake for about 60 minutes until baked through and a skewer inserted into the centre emerges cleanly.

Allow to cool in the tin for 15 minutes then carefully transfer the cake to a wire rack to cool completely.