Spiced Sultana Demerara Cake

Posted in - Bake & Mrs C.S. Peel's Recipes & Puddings on April 23rd 2013 3 Comments

This is one of my great great grandmother’s recipes, re-invented.  I have kept the same ingredients and changed the quanties, adding demerara sugar for a wonderful finish.

I made it for tea with a lovely lady, Barbara Marriott, the grandmother of a friend, whilst asking her for words of wisdom in the research I am doing for a book proposal on my great great Granny.  I then made another when home as the children finished it off before I had a chance to truly savour it!


Anna del Conte described this cake as “perfection” – what better recommendation?!


150g unsalted butter, softened
150g flour
120g caster sugar
1 tsp baking powder
1 tsp mixed spice
2 eggs
100g sultanas
2 tbsp demerara sugar

Set the oven to 190 degrees C

1.  Line a Victoria Sandwich cake tin with baking paper at the base and soft unsalted butter around the sides.
2. Mix all of the ingredients except the demerara sugar, together.
3.  Add to the tin and sprinkle the demerara sugar on top.
4.  Bake in the oven for 25 minutes or until a skewer comes out clean.
5.  Leave to cool in the tin for 15 minutes before removing it and placing on a wire rack to cool.


As of now (3) people have had something to say...

  • Gabrielle Pilot - Reply

    April 25, 2013 at 12:10 am

    Sounds like a wonderfully easy & delicious recipe, Vicky. However bake @ what temp.?! please.
    Also, for us Canadians, we desperately need ounces for measurements; otherwise we have to scramble into cookbooks.
    Thank you!

    • Victoria Straker Cook! - Reply

      April 25, 2013 at 9:46 am

      Ah yes, I will add the temperature now! And I will work on the ounces – I am learning fast through sifting through hundreds of recipes of my great great granny who of course used ounces!

  • Catherine - Reply

    May 7, 2013 at 6:34 am

    Vicky, that was the easiest, most delicious cake I’ve had in ages. It was gobbled up in a flash! Thank you, Catherine

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