Shrewsbury Cake
A moist, buttery cake with a delicate vanilla flavor, perfect for teatime or celebrations, offering a classic British taste with a tender crumb and subtle sweetness.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in milk, then gradually add flour, baking powder, and vanilla, mixing until just combined.
- Pour the batter into a tube pan and smooth the top.
- Bake in a 350°F (175°C) oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using salted butter instead of margarine. If you're out of milk, you can substitute with almond milk or any non-dairy alternative. To enhance the texture, sift the flour and baking powder together before adding them to the mixture. For added flavor, try incorporating lemon zest or nutmeg. This cake pairs beautifully with Chantilly Cream for a delightful finish.
Serving Suggestions
Shrewsbury Cake is delightful on its own, but it can also be served with fresh berries or a dollop of whipped cream for an elegant touch. Pair it with a cup of tea or coffee for a perfect afternoon treat. For a more substantial dessert, serve it alongside a scoop of vanilla ice cream. This cake is versatile and can be enjoyed during any occasion.
Storage & Reheating
Store leftover Shrewsbury Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. To reheat, simply slice and warm in the microwave for a few seconds, or enjoy it cold. If you want to serve it warm, you can pop individual slices in a preheated oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Shrewsbury Cake contains roughly 1084 calories, with 24g protein, 208g carbohydrates, and 7g fat. It is an excellent source of iron (58% of the Daily Value), protein (48% of the Daily Value), and calcium (35% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 662mg per serving (29% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may change the texture slightly, making it denser. To achieve a lighter cake, consider using half whole wheat and half all-purpose flour. This way, you'll maintain some fluffiness while adding nutritional value.
What can I add to the batter for extra flavor?
You can enhance the flavor by adding spices like cinnamon or nutmeg, or incorporating chocolate chips or dried fruits such as raisins or cranberries. For a citrus twist, lemon or orange zest works beautifully. This versatility allows you to customize the cake according to your preferences.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. If you notice that the edges are browning too much before the center is done, consider covering the cake with foil to prevent over-browning. Baking times may vary slightly depending on your oven, so keep an eye on it as it approaches the hour mark.
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).