English Farmhouse Cake
A hearty traditional English cake packed with mixed dried fruits and warm spices, perfect for rustic gatherings or afternoon tea, offering rich flavor and wholesome goodness.
Ingredients
- 1 to 2 tsp. baking powder ⓘ
- 1/2 lb. whole wheat flour ⓘ
- 2 cups all-purpose flour ⓘ
- 6 oz. fat (lard, Crisco or margarine)
- 8 oz. coarse sugar (1 1/4 cups brown sugar) ⓘ
- 1 lb. mixed fruit (raisins, currants and golden raisins) ⓘ
- 1 Tbsp. mixed spice
- 2 eggs ⓘ
- milk to mix (approximately 1/2 cup) ⓘ
- a pinch of salt (optional) ⓘ
Instructions
- Heat oven to 250° to 300° F.
- Rub fat into the flours with fingertips until it looks like breadcrumbs.
- Add all dry ingredients; mix. Slightly beat the eggs.
- Add eggs to dry ingredients with enough milk to make a stiff, but sticky dough.
- Bake in one pan for 1 1/2 hours, or until cooked.
Tips & Substitutions
For a richer flavor, consider using butter instead of lard or margarine. If you prefer a lighter cake, you can use cake flour instead of whole wheat flour. Adding a bit of vanilla extract or citrus zest can enhance the taste. Make sure not to overmix the dough to keep the cake tender. If you want to add a twist, incorporate nuts or spices to complement the fruit.
Serving Suggestions
Serve the English Farmhouse Cake with a cup of tea for a delightful afternoon treat. It pairs beautifully with Fruited Cream Dessert for a more indulgent experience. You can also enjoy it with a spread of butter or cream cheese. Adding a side of fresh fruit can enhance the presentation and provide a refreshing contrast.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the oven at a low temperature or enjoy it cold with a dollop of whipped cream.
Nutrition & Diet Analysis (per serving)
Each serving of English Farmhouse Cake contains roughly 1588 calories, with 19g protein, 206g carbohydrates, and 77g fat. It is an excellent source of calcium (78% of the Daily Value), iron (60% of the Daily Value), and protein (37% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1665mg per serving (72% of the Daily Value).
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 fresh fruit instead of mixed dried fruit?
While fresh fruit can be used, it will alter the texture and moisture content of the cake. Dried fruit adds sweetness and chewiness, which is essential for this recipe. If you prefer fresh fruit, consider reducing the liquid ingredients slightly and adjusting baking time.
What if I don't have whole wheat flour?
If whole wheat flour is unavailable, you can substitute it with an equal amount of all-purpose flour. This will create a lighter cake but will lose some of the nutty flavor that whole wheat flour provides. You can also try using spelt flour for a similar taste and texture.
How can I make this cake more festive?
To make this cake more festive, you can add a glaze or icing on top after baking. A simple sugar glaze or a cream cheese frosting works well. Additionally, garnishing the cake with candied fruits or nuts can add an appealing visual touch, perfect for special occasions.
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).