Sultana Loaf Recipe by Toni Street


  • 250g butter, cubed
  • 280g sugar (I use ½ white, ½ brown)
  • 280g flour
  • 450g sultanas
  • 3 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla essence
  • 1 teaspoon almond essence


  1. Preheat oven to 140℃, fan bake.  Grease and line a 20cm cake tin.
  2. Put the sultanas in saucepan and add just enough water to cover them.  Put the lid on, and boil for 5 mins.
  3. Strain off the water and add the butter to the fruit.  Stir and leave to cool
  4. Beat the sugar, eggs and essences until white and creamy, then add the fruit mixture and stir to combine.
  5. Add the dry ingredients and fold together gently.
  6. Bake for 1 to 1½ hours, depending on your oven.  Allow to cool in the pan for 5 minutes, before turning out onto a wire rack to cool completely.
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