Farmhouse Fruit Cake (Anglesey Cake)
- 1/2 cup (115g) butter
- 1/2 cup (100g) sugar
- 1 large free range egg, beaten
- 2 cups (227g) self rising flour (see notes)
- pinch salt
- 3/4 cup (113g) dried currants
- 3/4 cup (113g) sultana raisins
- scant 1/2 cup (110ml) whole milk
HOW TO MAKE YOUR OWN SELF RISING FLOUR
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour. So 1 cup flour (140g) add 1 1/2 tsp baking powder and 1/4 tsp salt. 2 cups (280g) add 3 tsp baking powder and 1/2 tsp salt, and so on.
I usually make this up two or three cups at a time. Store in an airtight container in a dark place. I never have any problem using it all up. Most British cakes and bakes require self rising flour.
I love simple cakes most of all. I am not a person to go all gaga over a fancy cake if there is something simple also on offer. I think that is because I am not always enthralled with icing on a cake. I love a good sturdy cake that can be enjoyed with a hot cup of tea most of all. Here are a couple more of my favorites that you might also enjoy!
RASPBERRY YOGURT CAKE - I love cakes which are made with sour cream and yogurt. Adding sour cream or yogurt add moisture and makes for a lovely tender crumb. This is a beautiful cake, with a lovely moist crumb. Its light in texture and filled with pockets of sweet tart raspberries. This one is a real favorite teatime cake.
TRADITIONAL SEED CAKE - Seed cake is actually a very traditional cake which goes way back in British history. It was very popular in Victorian times, and a good seed cake recipe would have been included in most cookery books of that era.It has a texture very similar to a pound cake and is studded with caraway seeds. It was said to be William Wordsworth’s sister Dorothy’s favorite cake. All I can say is, she had exceptionally good taste.
Farmhouse Fruit Cake (Anglesey Cake)
- 1/2 cup (115g) butter
- 1/2 cup (100g) sugar
- 1 large free range egg, beaten
- 2 cups (227g) self rising flour (see notes)
- pinch salt
- 3/4 cup (113g) dried currants
- 3/4 cup (113g) sultana raisins
- scant 1/2 cup (110ml) whole milk
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a six-inch round cake tin really well and line with parchment paper.
- Cream the butter and sugar together until light and fluffy. Beat in the egg.
- Sift the flour and salt together. Stir in the dried fruit, combining well together.
- Fold the flour mixture into the creamed mixture until combined and then stir in enough milk to give you a soft dropping consistency.
- Spoon into the prepared pan and level off.
- Bake for 45 minutes to one hour, covering the top with aluminum foil if the top appears to be browning too quickly. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
- Cool on a wire rack for 15 minutes before tipping out to cool completely. Store in an airtight container. This will keep very well for a week or longer.
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2024/04/farmhouse-fruit-cake-anglesey-cake.html
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