English Cake

Classic English-Style Fruit Cake

English cake commonly refers to a rich loaf or round cake filled with dried fruit. Recipes vary, but the cake is typically buttery, gently spiced, and suitable for serving with tea.

Ingredients

• 225 g all-purpose flour
• 170 g unsalted butter, softened
• 150 g brown sugar
• 3 large eggs
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 250 g mixed dried fruit, such as raisins, currants, and chopped sultanas
• 75 g chopped candied peel or glacé cherries
• 60 ml milk, tea, or orange juice
• 1 teaspoon vanilla extract

Method

1. Heat the oven to 160°C. Grease and line a loaf pan or a 20 cm round cake pan.
2. Beat the butter and brown sugar until pale and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Combine the flour, baking powder, spices, and salt in a separate bowl.
5. Fold the dry ingredients into the butter mixture. Stir in the milk, tea, or orange juice and the vanilla.
6. Coat the dried fruit lightly with a spoonful of flour, then fold it and the candied peel into the batter.
7. Transfer the batter to the prepared pan and smooth the surface.
8. Bake for 60–80 minutes, or until a skewer inserted into the center comes out clean. Cover loosely if the top browns too quickly.
9. Cool in the pan for 15 minutes, then transfer the cake to a rack to cool completely.

Serving and Storage

Serve the cake plain or with butter alongside tea. Once cool, keep it in an airtight container at room temperature for several days. Its flavor often becomes fuller after resting overnight.

Useful Variations

• Citrus: Add finely grated lemon or orange zest.
• Nutty: Fold in chopped almonds or walnuts.
• Alcohol-free: Soak the fruit in strong tea or orange juice.
• Festive: Soak the dried fruit in brandy before baking and finish the cooled cake with marzipan or icing.