A Nice Useful Cake(Very Old Recipe)
A classic fruit cake featuring raisins and almonds, with a rich buttery flavor and moist texture, perfect for teatime or festive occasions, suited for all ages.
Ingredients
Instructions
- Beat the butter to a cream and beat the eggs separately.
- Mix all dry ingredients together, then add the butter, milk, and eggs.
- Beat the mixture well for a few minutes until smooth.
- Pour the batter into a greased cake pan.
- Bake at 350°F (175°C) for about 30 to 45 minutes until done.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adjusting the sweetness by reducing the sugar slightly. You can substitute the raisins with dried cranberries or apricots for a different taste. If you have allergies, use a dairy-free milk alternative. Ensure the eggs are at room temperature for better incorporation into the batter. This recipe can also be made gluten-free by using a suitable flour blend.
Serving Suggestions
This cake is delightful on its own, but can be enhanced with a dusting of powdered sugar or a drizzle of icing. It pairs beautifully with Cherry Spread for a sweet and tangy contrast. Serve it alongside a cup of tea or coffee for a cozy afternoon treat. For a more substantial dessert, consider adding a scoop of ice cream or a dollop of whipped cream.
Storage & Reheating
Once the cake is completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to three days or refrigerated for up to a week. To reheat, slice a piece and microwave it for 10-15 seconds or warm it in an oven at 300°F (150°C) until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of A Nice Useful Cake(Very Old Recipe) contains roughly 348 calories, with 7g protein, 56g carbohydrates, and 12g fat. It is an excellent source of calcium (24% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can use whole wheat flour or a gluten-free flour blend if needed. Just keep in mind that substitutions may affect the texture of the cake. Whole wheat flour will give it a denser consistency, while gluten-free flour may require adjustments in liquid ingredients.
What can I do if my cake doesn't rise properly?
If your cake doesn't rise, it could be due to expired baking powder or not mixing the ingredients well enough. Ensure that your baking powder is fresh and mix the dry ingredients thoroughly before adding the wet ingredients. Also, avoid overmixing the batter, as this can lead to a dense cake.
How can I make this cake more flavorful?
You can enhance the flavor by adding spices such as cinnamon or nutmeg to the dry ingredients. Additionally, incorporating vanilla extract or almond extract can provide a lovely aroma and taste. For a twist, consider adding a splash of citrus zest for a refreshing note.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).