Philippas Sultana Cake

Aunty Phil (Phillipa Marsden) was our up the hill neighbour in Napier.  We spent lots of time with their family either at our place or theirs and at the batch in Taupo.  We also shared pantry items between houses often having to run up the steps (over 90 of them) to get or take …whatever was required.   This cake was a regular in the baking tins and is now a favourite of my daughter Dianne.  My buddy Allyson loved this golden style of fruit cake and we enjoyed gossiping over a coffee with a slice or three of this cake on many occasions.

Philippas Sultana Cake
  • 200 grams Sultanas
  • 250 grams Butter
  • 1 ½ Cups Sugar
  • 2 ½ Cups Flour
  • 3 Eggs
  • 1 teaspoon Baking Powder
  • 1 teaspoon Raspberry Essence
  • 1 teaspoon Almond Essence
  • 1 teaspoon Orange Essence
  1. Put Sultanas in a pot, cover with water and boil for 8 minutes.
  2. Drain then add Butter and sugar.
  3. Stir until butter is melted
  4. Mix in eggs then rest of ingredients.
  5.  Pour into a greased and lined 20cm square tin
  6. Bake at 150ºC for 1 ¾ hours.
Dont Overcook this cake…there are many people who enjoy the slightly stickier centre slices.


Have a bit of fun with different essences to suit your preferences.
Serve with custard and ice-cream as a dessert

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