Indulge in the rich flavors of an English cake with nuts and candied peel – a treat you can tailor to your taste! This versatile cake pairs perfectly with coffee, tea, or a glass of milk. Spread a generous layer of butter on a slice for an extra touch of indulgence. This cake, following our fail-proof recipe, is a must-try, even if you’ve never baked it before!
Ingredients for English Cake:
For Filling:
- Raisins – 100g (3.5 oz)
- Various candied peels – 200-300g (7-10.5 oz)
- Nuts (any variety) – 100g (3.5 oz)
- Rum – 2 tablespoons
- Flour – 50g (1/2 cup)
For Batter:
- Butter – 250g (1 cup)
- Granulated sugar – 250g (1 1/4 cups)
- Eggs – 4 pieces
- Flour – 250g (2 cups)
- Cornstarch – 50g (1/2 cup)
- Baking powder – 1 teaspoon
Instructions for Making English Cake:
- Combine raisins, candied peels, coarsely grated nuts, add rum, and sprinkle with 50g of flour. Mix well and set aside for some time.
- For the batter, beat butter with sugar until creamy. While continuously beating, add eggs one at a time.
- Mix flour with cornstarch and baking powder, sift into the batter. Add the dried fruit mixture and combine.
- Grease the cake form with butter and dust with flour.
- Pour the batter into the prepared form and bake in a preheated oven at 175 degrees Celsius (350 degrees Fahrenheit) for approximately 70-75 minutes.
- Check the readiness with a toothpick – if it comes out dry, the cake is done. Once baked, remove from the form and cool on a rack.
- Sprinkle the cooled cake with powdered sugar.
Enjoy your culinary adventure with this delightful English Cake!
