Sultana Madeira Cake: A Tender, Fruity Tea-Time Loaf

Sultana Madeira cake is a British-style butter cake enriched with plump dried sultanas and often scented with lemon. It has a fine, tender crumb that slices neatly, making it especially good with tea or coffee; this version uses a simple loaf tin and everyday ingredients.

Ingredients

1 cup (150 g) sultanas
1 tablespoon (15 ml) hot water or hot black tea, for soaking
1 cup plus 2 tablespoons (250 g) unsalted butter, softened
1 cup plus 2 tablespoons (225 g) granulated sugar
4 large eggs, at room temperature
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine salt
2 tablespoons (30 ml) milk
1 teaspoon finely grated lemon zest
1 tablespoon (12 g) granulated sugar, optional, for the top

Instructions

Heat the oven to 325°F (160°C). Grease a 9-by-5-inch (23-by-13 cm) loaf pan and line it with parchment paper, leaving a little overhang to help lift out the cake. If your pan is smaller or unusually deep, the batter may need extra baking time.
Put the sultanas in a small bowl and stir in the hot water or tea. Leave them to soak for 10 minutes, then drain thoroughly and pat dry. This softens the fruit; excess liquid can make the cake heavy or leave damp pockets.
In a large bowl, beat the softened butter and 225 g sugar with an electric mixer on medium speed for 3–4 minutes, until pale and fluffy. Scrape down the bowl once or twice so the mixture is even. A properly creamed base helps give the cake its fine texture.
Beat in the eggs one at a time, mixing well after each addition. If the mixture begins to look curdled, add a spoonful of the measured flour and continue mixing; it should come together when the dry ingredients are added.
In a separate bowl, whisk together the flour, baking powder and salt. Add these to the butter mixture in two batches, mixing on low just until no dry streaks remain. Fold in the milk, lemon zest and drained sultanas with a spatula, distributing the fruit without overmixing.
Spoon the batter into the prepared pan and level the top. Sprinkle on the optional tablespoon of sugar for a lightly crisp crust. Bake for 60–70 minutes, checking at 60 minutes. The top should be golden and a skewer inserted into the center should come out clean or with a few dry crumbs. If the top browns too quickly, loosely cover it with foil for the remaining bake.
Set the pan on a rack and let the cake cool in it for 15 minutes. Use the parchment to lift it out, then leave it on the rack until completely cool before slicing. The cake firms as it cools, so cutting it warm can cause crumbly slices.

Tips

Measure flour carefully. For the most reliable texture, weigh 250 g. If using cups, spoon flour into the cup and level it rather than scooping directly from the bag, which can pack in too much.
Use room-temperature ingredients. Butter should be soft enough to indent with a finger but not oily or melted. Room-temperature eggs are less likely to make the creamed mixture split.
Keep the sultanas dry after soaking. Drain and pat them well before adding. If they are still wet, the extra moisture can create a gummy line around the fruit.
Check the center, not just the color. Loaf cakes can brown before they are cooked through. Test with a skewer and continue baking in 5-minute increments if wet batter clings to it.

Serving Suggestions

Serve slices plain with black tea, English breakfast tea or coffee. For a more substantial dessert, add a spoonful of softly whipped cream or custard and fresh berries. A thin spread of butter is also pleasant on a slice that has been cut and left to sit for a day, when the crumb is a little firmer.

Variations

For a more pronounced citrus note, add another teaspoon of lemon zest or replace some of the lemon zest with orange zest. You can swap the sultanas for the same weight of raisins or currants; currants are smaller and give a more even distribution, while larger raisins make fruitier bites. Chopped candied peel can replace up to ¼ cup (40 g) of the sultanas, though it makes the cake sweeter and more aromatic.

If you do not have milk, use the same quantity of plain yogurt thinned with a teaspoon of water; it gives a slightly tangier, softer crumb. For a dairy-free version, use a baking block designed for cakes and an unsweetened plant-based milk, recognizing that flavor and texture may differ. Madeira cake traditionally has a simple, lightly lemony character, but family versions vary in fruit and flavoring.

Storage and Reheating

Cool the cake completely, then store it in an airtight container at room temperature for up to 3 days. Keep it away from direct heat and sunlight. Refrigeration is not needed for this plain cake and can make it dry more quickly. If your kitchen is very warm, refrigerate it in a sealed container and bring slices to room temperature before serving.

For longer storage, wrap individual slices or the whole cooled loaf tightly and freeze for up to 2 months. Thaw wrapped slices at room temperature for about 1–2 hours, or thaw a whole loaf overnight in the refrigerator and then let it come to room temperature. To warm a slice, heat it briefly in a low oven or microwave; avoid prolonged heating, which dries the crumb. As a baked cake containing eggs, it is not a dish that needs a separate egg-doneness temperature check.

Frequently Asked Questions

What is the difference between Madeira cake and pound cake?
Madeira cake is a British tea cake traditionally made with butter, sugar, eggs and flour, often with lemon. It is generally lighter and less rich than a classic American pound cake, although recipes and proportions vary.

Why did my cake sink in the middle?
The center may have been underbaked, or the oven door may have been opened early, allowing the structure to collapse before it set. Measure the baking powder accurately, avoid overmixing once flour is added and check the center with a skewer before removing the loaf.

Can I make this cake without soaking the sultanas?
Yes. The soaking is optional but helps soften dry fruit. If your sultanas are already soft, you can skip it; fold them in as directed, making sure they are not sticky with syrup or wet.

Can I bake this in a round cake pan?
Yes. Use a greased and lined 8-inch (20 cm) round pan and begin checking after about 45 minutes. The exact time depends on pan depth and oven, so rely on a clean skewer rather than the clock alone.

Can I make the batter ahead?
It is best to bake the batter soon after mixing because the baking powder begins working once it is combined with moisture. For a make-ahead option, bake the cake, cool it fully and freeze it well wrapped.

How do I keep the sultanas from sinking?
Drain them well and make sure the batter is not overworked or unusually loose. If your sultanas are particularly large, chop them once or twice; folding them through the finished batter evenly also helps distribute the fruit.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).