Oxford Lunch Cake Recipe
Looking for a delightful treat that blends tradition with taste? This Oxford Lunch Cake Recipe is just the thing! This charming cake is light, fruity, and perfect for any occasion. Whether you’re having a quiet afternoon tea or entertaining guests, this cake will surely impress with its rich flavours and beautiful presentation.
History:
Did you know that the Oxford Lunch Cake has roots going back to the University of Oxford? This delightful cake, a lighter alternative to the traditional fruitcake, was a favourite among students and locals. It was often enjoyed during casual lunches or tea breaks, cementing its place as a cherished treat with a fascinating history.
Serving Suggestions:
This cake is best enjoyed fresh with a cup of tea or coffee. For a little extra indulgence, serve it with a dollop of clotted cream or a scoop of vanilla ice cream. It also pairs wonderfully with a tangy fruit compote or a drizzle of honey for added sweetness.
Storing Instructions:
To keep your Oxford Lunch Cake fresh, store any leftovers in an airtight container at room temperature. It will stay moist and delicious for up to three days. If you wish to keep it longer, wrap the cake in greaseproof paper followed by a layer of foil, and freeze it. It will keep well in the freezer for up to three months.
Reheating Instructions:
If you’ve frozen your cake and want to enjoy it later, thaw it at room temperature for a few hours. To bring back its freshly baked feel, you can warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 160°C (140°C fan) / 320°F / Gas Mark 3 for 5-10 minutes.
Conclusion:
We hope you enjoy making and savouring the Oxford Lunch Cake as much as we do! It’s a treat that’s steeped in tradition and full of flavour. We’d love to hear your thoughts on this recipe—do leave a comment below. Don’t forget to share this recipe with your friends and family, and subscribe to our newsletter for more delightful recipes like this one!
How to Make Oxford Lunch Cake Recipe
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Oxford Lunch Cake Recipe
Description
The Oxford Lunch Cake Recipe is a lighter take on traditional fruitcake, filled with sultanas, glacé cherries, and mixed peel, and topped with flaked almonds. Perfect for afternoon tea or a casual lunch, this cake brings a touch of history and a lot of flavour to your table.
Ingredients
Instructions
Preparation:
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Preheat Oven
Preheat your oven to 160°C (140°C fan) / 320°F / Gas Mark 3.
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Prepare Loaf Tin
Grease a 2lb loaf tin and line it with baking parchment.
Mix Dry Ingredients:
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Sift Dry Ingredients
Sift the self-raising flour, salt, and mixed spice into a large mixing bowl.
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Rub in Butter
Rub the butter into the flour mixture until it resembles coarse breadcrumbs.
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Add Sugar and Almonds
Stir in the caster sugar and ground almonds.
Prepare the Fruit:
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Toss Dried Fruits
Toss the sultanas, halved glacé cherries, and mixed peel in a little flour to prevent them from sinking to the bottom of the cake.
Combine Wet and Dry Ingredients:
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Mix Egg and Milk
Beat the egg into the milk and add this mixture to the dry ingredients.
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Fold in FruitsFold in Fruits
Fold in the prepared dried fruits.
Bake the Cake:
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Pour Batter
Pour the batter (it will be quite wet) into the prepared loaf tin.
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Sprinkle Almonds
Sprinkle the top liberally with flaked almonds.
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Bake
Bake in the preheated oven for 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
Cool and Serve:
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Cool in Tin
Leave the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
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Serve
Enjoy the cake on the day you bake it, or store it for later.
Equipment
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- Amount Per Serving
- Calories 290kcal
- Calories from Fat 108kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 6g30%
- Cholesterol 40mg14%
- Sodium 110mg5%
- Potassium 150mg5%
- Total Carbohydrate 40g14%
- Dietary Fiber 2g8%
- Sugars 25g
- Protein 5g10%
- Vitamin A 350 IU
- Vitamin C 1 mg
- Calcium 60 mg
- Iron 1.5 mg
- Vitamin D 1 IU
- Vitamin E 0.5 IU
- Vitamin K 2 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Ensure all dried fruits are coated in flour to prevent them from sinking during baking.
- For a nut-free version, omit the ground almonds and flaked almonds.
- The cake can be frozen for up to three months; wrap it in greaseproof paper and foil before freezing.
- If mixed spice is unavailable, use a combination of cinnamon, nutmeg, and allspice.
- Best enjoyed fresh, but will keep well in an airtight container for 2-3 days.
- Warming slices slightly before serving enhances the flavour and texture.
Yes, you can use other dried fruits like raisins, currants, or dried cranberries. Just make sure to coat them in flour to prevent them from sinking to the bottom of the cake.
Store the Oxford Lunch Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in greaseproof paper and foil, and freeze it for up to three months.
Absolutely! You can omit the ground almonds and flaked almonds if you have a nut allergy or prefer a nut-free version. The Oxford Lunch Cake will still be delicious.
If you don't have mixed spice, you can make your own blend with equal parts of cinnamon, nutmeg, and allspice.
The cake is done when a skewer inserted into the centre comes out clean. If the skewer has batter on it, continue baking for a few more minutes and check again.
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Fiona O'Sullivan
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