Sultana Cake, believed to be of British/Scottish origin, is named because Sultana raisins are the main ingredient. This cake was often served with afternoon tea. It is sweet, affordable, and has a shelf life if stored in a cool place.

Sultana Cake Contest Details:

1. Use approximately 8 inch round or square cake pan.
2. Do not ice your cake. It can have a light powdered sugar cover or a thin glaze.
3. No cake mixes or commercial cakes.
4. Sultana Raisins (dark or golden) only fruit to be used.
5. Have your name and phone number with the cake.
6. Winner’s name may be written in the newspaper or posted on social media.
7. Cakes will be judged on:
   1. Appearance: 20%
   2. Texture: 20%
   3. Even Distribution of Ingredients: 20%
   4. Taste: 40%
8. The judges’ decision is final.
9. One winning cake will receive a top prize of $60.00 and will be auctioned off. Remaining cakes will be sold at a set price or served to the public.

For more information, contact Catherine Ferguson at (902) 658-2026 or via email at catferguson@eastlink.ca

Last Years Winner: Marilyn Sentner – Bundt Cake