Sunflower Molasses Tray Bake

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recipe by Garreth O'Mahony

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Full of fruit, this tray bake was made by my late mother when I was a lickle baby. It's great with a cup of tea. The soft sponge, fruit and spice will have your mouth watering.

Inspired by:

recipe updated Oct 8, 2019


  • Sultanas icon
    375g (about 2½ cups)
  • Water icon
    310ml (1¼ cups)
  • Baking soda icon
    Baking soda
    1.5 tsp (7g)
  • Mixed spice icon
    Mixed spice
    1 tsp (3g)
  • Coffee extract icon
    Coffee extract
    1 tsp (4g)
  • Sunflower oil icon
    Sunflower oil
    79ml (5¼ tbsp)
  • Caster sugar icon
    Caster sugar
    125g (about ½ cup)
  • Molasses icon
    100g (about 4¾ tbsp)
  • Egg icon
    2 (100g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (5ml)
  • Cake flour icon
    Cake flour
    275g (about 2½ cups)
  • Baking powder icon
    Baking powder
    1.5 tsp (7g)
  • Salt icon
    1 pinch
  • Candied citrus peel icon
    Candied citrus peel
    100g (about 1 cup)


  • kCook icon Parchment paper
  • kCook icon Food processor
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Rectangular tart pan - 11 x 8"
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 170°C
  2. Add sultanas and water to a clean medium bowl
  3. Sprinkle with baking soda and mixed spice
  4. Add coffee extract to the fruit then set aside
  5. Add sunflower oil, caster sugar, molasses, egg and vanilla extract to a clean medium bowl
  6. Transfer
  7. Blend until creamy
  8. Add cake flour, baking powder and salt to the batter
  9. Drain fruit into medium bowl
  10. Transfer water to batter
  11. Blend until smooth
  12. Add candied citrus peel to the batter
  13. Add content of medium bowl to batter
  14. Blend gently
  15. Line a clean rectangular tart pan with parchment paper
  16. Transfer batter to rectangular tart pan
  17. Bake until golden brown - 40 min, 170°C
  18. Slice into squares
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