Almond sultana spice cake

Serves: 12
Prep: 15
Cook: 40

    Try this delicious cake for a special occasion or a treat.

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    • 125g margarine
    • 1 cup (160g) sultanas
    • 1 cup (150g) currants 
    • 2 cups (250g) self-raising flour
    • 1/2 tsp ground cinnamon
    • 1/2 tsp ground cardamom
    • 1/4 tsp ground cloves
    • 1 tsp ground nutmeg
    • 3/4 cup (150g) light brown sugar
    • 2 eggs, at room temp
    • 1 cup (250ml) So Good Almond Coconut Milk Unsweetened
    • 1/4 cup slivered almonds
    • cinnamon dusting, to serve


    1. Preheat the oven to 180°C. Grease a 20cm round cake tin and line with baking paper.
    2. Melt the margarine in a saucepan and add the sultanas and currants. Allow to simmer for 10 minutes, until the dried fruit has softened. 
    3. In a large bowl, sift together the flour, spices and sugar. In a jug, mix together the egg with the Almond Coconut Milk. Gradually mix the milk mix into the flour. Fold in the sultana, currant and margarine mix until just combined.
    4. Pour the batter into the prepared tin and sprinkle with slivered almonds. Bake for about 35-40 minutes, or until firm to touch and a skewer withdraws clean when inserted in the centre. 
    5. Turn out on a rack to cool, then transfer to a plate and serve dusted with cinnamon.


    • You can substitute the sultanas or currants with raisins, dried blueberries etc.
    • Serve with your favourite herbal tea.

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