Mary Berry’s Sultana and Orange Traybake


So so so yummy! This cake reminds me ever so slightly of a rock cake, but lovely and moist, almost too delicate.


  • 225g/8oz butter
  • 225g/8oz caster sugar
  • 275g/10oz self-raising flour
  • 2tsp baking powder
  • 4 eggs
  • 2 tbsp milk
  • 275g/10oz sultanas
  • grated rinds of 2 oranges (I actually used 1 and it turned out lovely)
  • demerara sugar for the topping


  1. Preheat the oven to 180C/350F/Gas4. Grease and base line 30 x 23cm/12 x 9in traybake tin with greased greaseproof paper
  2. Measure all the ingredients except the demerara sugar into a large bowl and beat well for about 2 minutes until well blended
  3. Turn the mixture into the prepared tin and level the top
  4. Bake in the preheated oven for about 25 minutes then sprinkle the top with demerara sugar and return to the oven for a further 10-15 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin

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