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Welsh Sultana Bread

Welsh Sultana Bread


  • 1¼ cups golden raisins (these are expensive but very important to the success of this recipe)
  • ¾ cup STRONG Noël, Esprit de by Mariage Frères
  • 4 oz butter (at room temperature)
  • 2 eggs
  • ¾ cup light brown sugar
  • 2 cups self-rising flour
  • 1 teaspoons baking soda
  • 1 Tablespoon orange marmalade
  • Juice and rind of 1 lemon

  1. . Add sultanas to a bowl – pour on the tea and stir in the butter and brown sugar. Leave the mixture to soak overnight. The tea will be absorbed
  2. . Next day preheat oven to 350. Grease 2 small loaf pans (8x4) generously
  3. . Beat eggs and stir in the marmalade, lemon juice, and rind. Stir in the sultana mixture
  4. . Stir together the flour and baking soda
  5. . Add the sultana mixture stirring until the batter has no visible flour.
  6. . Pour batter into the 2 greased loaf pans
  7. . Bake for about 45 minutes or until a knife inserted comes out clean. DO NOT over bake!
  8. . Cool in the pans for 20 minutes then turn out gently onto a rack. Wrap in foil when cool.
  9. . These loaves improve with keeping! Good out of the oven, even better 2-3 days later
  10. . Serve buttered with a cup of Noël, Esprit de by Mariage Frères

This recipe was developed for the Cultured Cup by Kyra Effren

Copyright The Cultured Cup



Mary Alaniz

Help! I am ready to mix this wonderful recipe together, but I do not see where you add the 4 oz of butter. Can anyone help me?

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