English Cake

This English cake recipe is almost too good to be true. Just weigh, stir and cook. It's the perfect cake to serve on any occasion. Once you've tried this cake, I am sure you will make it time and time again. The aroma that flows through the kitchen when It's baking is truly out of this world!

This English loaf cake is absolutely delicious! It has a rich flavor and is so easy to make. Your family will love a slice of this cake with a lovely cup of coffee for breakfast!

You might also like these simple loaf cake recipes: Easy triple berry loaf cake, Chocolate lemon marble loaf cake and Butter milk loaf cake.

For more tasty breakfast ideas like Banana bread, Apple pancakes or French toast, visit one of the site's most popular categories here.

HOW TO MAKE ENGLISH CAKE

Step 1: Preheat the oven to 180ºC (350ºF). Grease a loaf pan with butter (or cooking spray) and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).

Step 2: Using a stand mixer fitted with whisk attachment, beat for about 2 minutes the sugar and the melted butter. Add the eggs, Port wine and the lemon zest and beat until obtain a homogeneous mixture.

Fold with a spatula the candied fruit and the walnut kernels slightly chopped.

Add the sifted flour and the baking powder and fold until a creamy and homogeneous mixture.

Step 3: Pour the cake batter into the prepared pan and bake for 40 to 45 minutes.

Step 4: Remove the cake from the oven and allow to cool for about 30 minutes inside the pan.

Step 5: Remove from the loaf pan and place the cake onto a wire rack or serving platter.

Step 6: Allow to cool to room temperature and serve.

RECIPE TIPS

Use these two techniques to know when a cake is done:
Toothpick test: Insert a toothpick into the center of the cake. If it comes out clean with no batter sticking to it, the cake is done. If there are still some wet crumbs or batter stuck to the toothpick, leave the cake in the oven for a few more minutes.

Finger test: Gently press the center of the cake with your finger. If it springs back and doesn't leave an indentation, the cake is done. If you notice that your finger leaves indents when you press down, put the cake back in the oven for a few more minutes and check again.

Some tips to make the cake denser:
1. Use ingredients like eggs, milk or yogurt to add moisture to the cake.
2. Reduce the amount of baking powder or baking soda in the recipe.
3. Replace all-purpose flour with cake flour or almond flour.
4. Bake the cake at a lower temperature.

FREQUENTLY ASKED QUESTIONS

How long to cool a cake before removing from pan?
It may vary depending on the type of cake, pan and kitchen temperature. For most cakes, allow to cool about 25 to 30 minutes to ensure the cake doesn't fall apart.

After this initial cooling period, you can also run a knife along the edges of the cake to loosen it from the sides of the pan.

How do you store the cake?
Allow the cake to cool completely before storing. Wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out. Place the wrapped cake in a container or in a plastic bag (You can also cut the cake into slices and store individually).

Never store the cake at room temperature for more than 2 days.

English Cake

The Best English Cake ever! This is an absolutely delicious cake, full of colors and flavors. It's a mouth-watering cake filled with delicious fruits.

5.00 from 1 reviews

Print Recipe

by Pedro Barbosa
Category:Desserts, Easy Breakfast Ideas, Recipes
Cuisine: English, Portuguese
Difficulty: Easy
Servings: 12 slices
Prep Time:20 m
Cook Time:40 m
Total Time:60 m
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INGREDIENTS
• 150 grams (2/3 cup) granulated sugar
• 200 grams (7 ounces) candied fruit
• 100 grams (1 ounce) walnut kernels slightly chopped
• 200 grams (1 1/2 cups) sifted flour (all-purpose flour)
• 125 grams (1/2 cup) melted butter
• 3 medium eggs
• 1 teaspoon baking powder
• Zest of one lemon
• 1 tablespoon Port wine
INSTRUCTIONS
1. Preheat the oven to 180ºC (350ºF). Grease a loaf pan (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)) with butter (or cooking spray) and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).
2. Using a stand mixer fitted with whisk attachment, beat on medium speed for about 2 minutes the sugar and the melted butter. Add the eggs, Port wine and the lemon zest and beat until obtain a homogeneous mixture. Fold with a spatula the candied fruit and the walnut kernels slightly chopped. Add the sifted flour and the baking powder and fold until a creamy and homogeneous mixture.
3. Pour the cake batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes (the time depends on the oven).
4. Remove the cake from the oven and allow to cool for about 30 minutes inside the pan.
5. Remove from the loaf pan and place the cake onto a wire rack or serving platter.
6. Allow to cool to room temperature and serve.
English Cake
Nutrition facts
Serves 12 slices
Per Serving:
% DAILY VALUE
Calories 313
Total Fat 15 g(19%)
Saturated Fat 6 g(31%)
Cholesterol 63 mg(21%)
Sodium 76 mg(3%)
Total Carbohydrate 40 g(15%)
Protein 4.5 g