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.
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.
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.
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.
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.
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!
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.
Preheat your oven to 160°C (140°C fan) / 320°F / Gas Mark 3.
Grease a 2lb loaf tin and line it with baking parchment.
Sift the self-raising flour, salt, and mixed spice into a large mixing bowl.
Rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Stir in the caster sugar and ground almonds.
Toss the sultanas, halved glacé cherries, and mixed peel in a little flour to prevent them from sinking to the bottom of the cake.
Beat the egg into the milk and add this mixture to the dry ingredients.
Fold in the prepared dried fruits.
Pour the batter (it will be quite wet) into the prepared loaf tin.
Sprinkle the top liberally with flaked almonds.
Bake in the preheated oven for 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
Leave the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
Enjoy the cake on the day you bake it, or store it for later.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
