English Nut Cake
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
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store the cake in an airtight container at room temperature.
This cake is best served at room temperature or can be gently warmed in a microwave for 10-15 seconds per slice.
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