Prince Of Wales Cake(Dates From 1860'S)
A rich, spiced fruitcake from the 1860s featuring raisins, currants, and fragrant spices, perfect for special occasions and traditional celebrations.
Ingredients
Instructions
- Beat 6 eggs very lightly and add them to 1/2 pound of butter. Work until light.
- Gradually beat in 1 pound of flour containing 2 teaspoons of baking powder and 1 cup of water.
- Stir into the batter one teaspoon each of ground cinnamon, allspice, cloves, and nutmeg.
- Cut into small pieces the 1/2 pound of citron and 1 pound of seedless raisins.
- Wash and dry one pound of currants.
- Fold the chopped citron, raisins, and currants into the batter.
- Pour the batter into a prepared cake pan and bake in a hot oven, covering the top to prevent burning, until done.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before beating. If you can't find citron, consider using candied orange peel as a substitute. To adjust sweetness, you can reduce the raisins or currants slightly. Be careful not to overmix the batter after adding the flour to maintain a fluffy cake. If you prefer, feel free to use a blend of spices that suits your taste.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a cup of tea or coffee. For a festive touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream. You could also complement it with a refreshing drink like Cranberry-Raspberry Punch for a perfect dessert experience. Additionally, it makes a great addition to a dessert table at special occasions.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to a week. If you want to keep it fresh longer, refrigerate it, where it can last for up to two weeks. To reheat, slice and warm in a preheated oven at 350°F for about 10 minutes, or microwave for 20-30 seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Prince Of Wales Cake(Dates From 1860'S) contains roughly 1213 calories, with 10g protein, 115g carbohydrates, and 90g fat. It is an excellent source of dietary fiber (96% of the Daily Value), calcium (53% of the Daily Value), and iron (40% of the Daily Value). It also contributes 27g of dietary fiber toward your daily target.
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 different dried fruits in this recipe?
Absolutely! You can substitute other dried fruits like dried apricots or figs for the raisins and currants. Just ensure they're chopped into similar sizes for even distribution in the batter. This flexibility allows you to tailor the cake to your preferences and the ingredients you have on hand.
What can I do to prevent the cake from burning on top?
To prevent the top of the cake from burning, cover it with aluminum foil after the first 20 minutes of baking. This will shield it from direct heat while allowing the inside to cook properly. Keep an eye on it to ensure it doesn’t overbake, checking for doneness with a toothpick inserted into the center.
Is it necessary to use all the spices listed?
While the combination of spices gives the cake its traditional flavor, you can adjust the amounts according to your taste. If you prefer a milder flavor, you can reduce the quantities or omit one or two spices. Alternatively, adding a pinch of vanilla extract could enhance the overall taste without overpowering the cake.
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).