Shrewsbury Cake(This Sugar Crusted Cake Needs No Frosting!)
A classic sugar-crusted cake with rich buttery flavor, perfect for teatime or special occasions, requiring no frosting and boasting a tender crumb with a sweet crunch.
Ingredients
Instructions
- Cream butter and sugar well.
- Add eggs one at a time, beating for five minutes after each addition.
- Add flour and baking powder, alternating with milk.
- Add vanilla.
- Bake in an ungreased tube pan for 1 hour in a preheated 350° oven.
- Test for doneness with a toothpick and cool right side up.
Tips & Substitutions
For a lighter texture, ensure the butter is softened but not melted when creaming with sugar. You can substitute half of the milk with sour cream for added richness, or use almond extract instead of vanilla for a different flavor profile. Make sure to alternate adding the flour and milk to avoid a lumpy batter. If desired, add citrus zest for extra flavor.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a cup of tea or coffee. Serve it with fresh berries or a dollop of whipped cream for added indulgence. Consider serving alongside some Mandel Skorpor for a delightful contrast in textures, or enjoy it as part of a dessert platter featuring assorted pastries.
Storage & Reheating
Store leftover Shrewsbury Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave for 10-15 seconds or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Shrewsbury Cake(This Sugar Crusted Cake Needs No Frosting!) contains roughly 1276 calories, with 20g protein, 242g carbohydrates, and 19g fat. It is an excellent source of vitamin C (84% of the Daily Value), calcium (74% of the Daily Value), and iron (49% of the Daily Value). Note that it is relatively high in sodium, at 1194mg per serving (52% 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 a different type of flour?
While all-purpose flour is recommended for Shrewsbury Cake, you can experiment with cake flour for a lighter texture. However, avoid using whole wheat flour, as it may alter the cake's structure and flavor.
What can I use instead of butter?
If you're looking for a dairy-free option, you can substitute the butter with a plant-based margarine or coconut oil. However, this may change the flavor and texture slightly, so choose a product that mimics butter closely.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, bake for an additional 5-10 minutes and retest.
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).