DessertSnack

English Nut Cake

Name: English Nut Cake
Prep time: 15 min
Cook time: 1 h
Total time: 2 h 25 min
Yield: 8 servings
Cuisine: english
Ingredients: 5 g unsalted butter for greasing pan; 3 g all-purpose flour for dusting pan; 1 cup all-purpose flour; 1 cup granulated sugar; 0.5 tsp baking powder; 0.5 tsp salt; 226 g unsalted butter softened to room temperature; 3 pcs large egg well beaten; 60 ml whole milk warmed slightly; 1 cup raisin; 1 cup pecan roughly chopped; 2 tsp lemon extract

A simple and dense loaf cake packed with raisins and pecans. This buttery, lemon-scented cake is a classic teatime treat that is straightforward to prepare from scratch.

An original recipe by Forkin

Total time: 2 hr 25 min
Serves: 8
Difficulty: Easy
Per serving: 553 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

pan preparation

5 gunsalted butter, for greasing pan
3 gall-purpose flour, for dusting pan

batter

1 cupall-purpose flour
1 cupgranulated sugar
0.5 tspbaking powder
0.5 tspsalt
226 gunsalted butter, softened to room temperature
3 pcslarge egg, well beaten
60 mlwhole milk, warmed slightly
1 cupraisin
1 cuppecan, roughly chopped
2 tsplemon extract

Equipment

loaf pan · large bowl · spatula · wire rack · wooden spoon · whisk · oven

The method

Step by step

1
Preheat your oven to 175°C (350°F).
About 5 min
2
Prepare a 23x13cm (9x5 inch) loaf pan by greasing it with butter and lightly dusting with flour.
About 2 min
Cook’s note: This two-step process ensures the cake will not stick and will release cleanly from the pan.
3
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
About 1 min
4
Add the softened unsalted butter to the dry ingredients and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
About 3 min
5
Pour the well-beaten eggs and warm milk into the flour mixture.
About 1 min
6
Stir with a wooden spoon until just combined; be careful not to overmix the batter.
About 1 min
Cook’s note: Overmixing can develop gluten and result in a tough cake.
7
Gently fold in the chopped pecans and raisins.
About 1 min
Cook’s note: Tossing the raisins and nuts in a spoonful of flour before adding them can help prevent them from sinking to the bottom of the cake.
8
Stir in the lemon extract until it is just distributed throughout the batter.
About 1 min
9
Pour the batter into the prepared loaf pan and use a spatula to smooth the top.
About 1 min
10
Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
About 1 hr
Cook’s note: Check the cake around the 55-minute mark, as oven temperatures can vary.
11
Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
About 1 hr 10 min
Cook’s note: Cooling completely before slicing ensures clean cuts and prevents the cake from crumbling.

Per serving

Nutrition

32%Score

Calories: 553.3kcal
Protein: 6.4g
Carbs: 54.2g
Fat: 36.7g
Fibre: 2.7g
Sugar: 37.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store the cake in an airtight container at room temperature.

Reheating

This cake is best served at room temperature or can be gently warmed in a microwave for 10-15 seconds per slice.