Healthier and Light Brown Sugar Farmhouse Sultana Loaf Cake Recipe

I’m not keen on using white sugar as I prefer to use the brown unrefined raw cane sugars. This cake was really yummy and is very light. It also tastes like a famous Mr beginning with K’s farmhouse cake but of course with no preservatives and healthier better quality ingredients. Delicious with a nice cup of tea, very British!

Ingredients (makes a loaf)

  • 225g self raising flour
  • 110g cold butter, cubed
  • 110g light muscovado sugar
  • 225g sultana’s
  • 1 egg
  • 3-5 tablespoons milk
  • 1 teaspoon all spice


  1. Soak the Sultana’s with hot water and leave for 30 mins. Once plumped drain and set aside.
  2. Preheat oven to 160 degrees (fan).
  3. Rub the butter into the flour until it looks like fine breadcrumbs, add sugar, sultanas and mixed spice, stir to combine.
  4. Crack in the egg and add the milk a tbsp at a time until the mixture has a soft dropping consistency.
  5. Evenly spread the mixture into a loaf tin. Sprinkle demerara sugar over the top and pat down with the back of a spoon (this gives a nice crunchy top) and bake for approximately 1 1/2 – 2 hours (mine took 1hr 40 mins) until a skewer comes out clean.

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