Victorian Pound Cake


This recipe is a Victorian fruit cake recipe from Mary Berry's Baking Bible.

Back in the olden days it was unbelievably made twice the size!
It's called pound cake as the ingredients to make it were measured in pound quantities, hence the name.
In Mary's version it's half pound measurements which makes for a smaller more manageable cake.

You'll need...
8oz light Muscovado sugar
8oz self-raising flour
8oz raisins
8oz sultanas
8oz butter, softened
4 large eggs, beaten
4oz glacé cherry halves
1 tsp mixed spice
1 or 2 tbsp brandy

To make...
Pre-heat the oven to 150oC
Grease a 20cm round cake tin and line the base with baking paper
Sift the flour, sugar and spice into a large mixing bowl.
Add the dried fruit mixed well then add all the other ingredients.
Turn out into the cake tin and level the surface.
Bake for 2-2½ hours, cover with baking paper half way to stop the cake becoming too brown.
Test the middle with a skewer to see if it is cooked all the way through.
Leave to cool for 30 mins then turn out onto a wire rack.

You Might Also Like