Sultana Loaf

This Sultana Loaf is from an older edition of my mother’s cookbook, one she used before 1970. Its simple ingredients and straightforward steps reflect a traditional approach to baking.

While the recipe required some adjustments during preparation, it remains a nostalgic nod to old-fashioned home baking. The loaf combines the sweetness of sultanas with a light texture, and the method includes using a water pan for moisture during baking. This is a glimpse into baking from a bygone era.

This recipe would have been published in the NZ Women’s Weekly.

I tried making this according to the recipe but had to adjust it. I assumed a breakfast cup would be a 250ml cup (Mum used to use an old coffee mug for her cup measure). I used ¾cup of sugar for the small cup. I had no golden syrup in the cupboard and used runny grapefruit marmalade instead. The risk was that it wouldn’t have been sweet enough, but it doesn’t seem to be a problem.

Baking is was a problem. I used a smaller oven and had a pan of water beside the loaf. I tested the loaf after 50 minutes and it wasn’t cooked. When I was due to take the pan of water out at the one-hour mark, I found the cake was slightly overcooked.

Ingredients

• 1 egg
• 1 cup sugar (small)
• 1 tablespoon golden syrup
• 2 breakfast cups flour (heaped)
• 2 teaspoons baking powder
• pinch of salt
• 1 cup milk
• 1 cup sultanas

Method

1. Beat egg and sugar until creamy.
2. Add golden syrup.
3. Add ¾ sifted flour and baking powder, alternating with the milk.
4. Mix the sultanas with the rest of the flour, and then fold it into the mixture.
5. Heat oven to 350° F.
6. Place a dish of water on the lower shelf and put your loaf 1-2 shelves above that.
7. Cook for 1 hour then take water out.
8. Cook for a further ½ hour.