Last-minute orange sultana cake

Sat, Dec 20, 2014, 01:00

  • Makes: 1
  • Cooking Time: 180 mins
  • Course: Dessert
  • Cuisine: Irish


  • Juice and rind (grated) of an orange
  • 650g sultanas
  • 7 tbsp brandy
  • 215g butter, at room temperature
  • 215g caster sugar
  • 4 eggs
  • 215g strong white flour
  • Pinch of baking powder
  • 1 level tsp ground nutmegIcing 160g icing sugar
  • 2 Tablespoons of orange juice


If you didn’t get around to making a Christmas cake (or if you have sold all your Christmas cakes . . . of which I am guilty), but like having a fruit cake in the tin for Christmas – this is for you.

Combined the orange juice and rind, sultanas and brandy and soak overnight in a sealed container. Cream the butter and sugar until white and creamy and then beat in the eggs one at a time. Fold in sifted flour, nutmeg and baking powder, taking care not to over-mix. Mix in the fruit.

Bake in a 23cm/ 9in round cake tin, or two loaf tins, which have been lined with greaseproof paper. The large cake will take two and a half to three hours at 160-150 degrees/gas 3/2, depending on your oven, and the smaller cakes will take less time. Make icing by sieving the icing sugar and stir in the orange juice – drizzle over the cake when it is cold.