Walnut and Sultana Spice Cake

    1 hour 5 min

    It's not a mistake - this cake recipe has tomato passata in it! It also has cinnamon, nutmeg, cloves, allspice and fresh orange juice which means it doesn't taste like tomatoes! Don't be afraid to give it a try and see for yourself how moist it is.

    33 people made this

    Makes: 1 cake

    • 225g passata or crushed tomatoes
    • 1 1/2 teaspoons bicarbonate of soda
    • 375g sifted plain flour
    • 300g caster sugar
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons ground cinnamon
    • 3/4 teaspoon ground nutmeg
    • 3/4 teaspoon ground cloves
    • 3/4 teaspoon ground allspice
    • 3/4 teaspoon salt
    • 2 eggs, beaten
    • 175ml vegetable oil
    • 110g walnuts, chopped
    • 220g sultanas
    • 120ml fresh orange juice
    • 1 or 2 tablespoons icing sugar for dusting

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. In a small bowl, thoroughly mix the passata and bicarbonate of soda. Grease a 25cm bundt or fluted cake ring tin. Preheat the oven to 180 C / Gas 4.
    2. In a mixing bowl, combine flour, sugar, baking powder, spices and salt. Mix in passata mixture. Stir in eggs, oil, chopped walnuts, sultanas and orange juice. Mix well. Pour mixture into greased tin.
    3. Bake for 45 to 55 minutes. Cool cake in tin for 15 minutes, and then turn out on serving plate. Dust with icing sugar or cover with icing, if you prefer.

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    Reviews & ratings
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    Reviews in English (13)


    This recipe says use a fluted tin and then dust with icing sugar. The picture shown is neither ?  -  09 Sep 2014


    This cake was moist and wonderful!! I had to omit the walnuts and raisins because some in my family don't care for them but the cake was still fabulous! Everyone who tried it raved about it. I served it with homemade cinnamon chip ice cream. I personally feel the nuts and raisins would make it even more exquisite.. But it was still worth 5 stars without them!!  -  05 Sep 2002  (Review from Allrecipes US | Canada)


    I made muffins out of this recipe. I always coupon a lot of canned tomato sauce so this was perfect to use a can in a really healthy and tasty way. I used whole wheat white flour and because I'm low on vegetable oil, I cut the vegetable oil by half and substituted the rest with my homemade organic applesauce. I did warm the orange juice and I soaked the raisins in the warm orange juice for about twenty minutes before I added the rest of the wet ingredients. I did not make this for my family so I cut the raisins by half and I did not add the nuts (you never know if other people love raisins as much as you do OR are allergic to nuts). This turned out fabulous. Very moist and the combination of the tomato sauce (you can't tell what it is in the cake but you like it--it's really good!) and spices was just wonderful. I would up the spices next time just a touch and add a little vanilla extract. For my family, I think it needs the nuts (I would use pecans--we're not a walnut family) and keep the raisins halved. I think that using a cup and a half would have been overkill. I was able to get 12 largish regular muffins and 24 largeish mini-muffins out of this recipe. It makes a lot so if you don't have a big family, make sure you have room in your freezer OR you've got friends who like muffins!  -  01 Mar 2011  (Review from Allrecipes US | Canada)