Haw To Make A London Cake

London Cake, also known as a traditional English cake, is a delightful treat often enjoyed with tea. Let’s dive in!

London Cake

Ingredients:

• 225g (8 oz) unsalted butter – at room temperature
• 225g (8 oz) granulated sugar
• 4 large eggs
• 225g (8 oz) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 60g (2 oz) milk
• 60g (2 oz) mixed dried fruit (e.g., currants, raisins, sultanas)
• 60g (2 oz) chopped nuts (e.g., walnuts, almonds, or pecans)
• 1 tablespoon milk (for glazing, optional)

Equipment Needed:

1. Oven – preheated to 180°C (350°F)
2. Cake tin – 20 cm (8 inches) round or a loaf tin, greased and lined with parchment paper
3. Mixing bowls – for combining ingredients
4. Electric mixer – handheld or stand mixer
5. Measuring cups and spoons – for accurate ingredient measurement
6. Sieve – for sifting flour and baking powder
7. Spatula – for mixing and folding ingredients
8. Cooling rack – to cool the cake after baking
9. Knife or cake tester – to check for doneness
10. Pastry brush – if glazing the cake

Preparation:

1. Preheat the Oven:
   • Preheat your oven to 180°C (350°F). Grease and line your cake tin with parchment paper to prevent sticking.
2. Prepare the Dry Ingredients:
   • In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:
   • In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy. This should take about 4-5 minutes.
4. Add Eggs and Vanilla:
   • Gradually add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine Dry and Wet Ingredients:
   • Gently fold the sifted flour mixture into the butter and sugar mixture. Be careful not to overmix; stir until just combined.
6. Add Milk and Fruits:
   • Stir in the milk to achieve a smooth batter. Then fold in the mixed dried fruit and chopped nuts.
7. Pour and Bake:
   • Pour the batter into the prepared cake tin, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a knife or cake tester inserted into the center comes out clean.
8. Cool and Glaze:
   • Allow the cake to cool in the tin for 10 minutes before transferring it to a cooling rack. If desired, brush the top with a tablespoon of milk to give it a nice glaze.
9. Serve:
   • Once completely cooled, the cake is ready to be sliced and served. Enjoy with a cup of tea or coffee!

Nutritional Information (Per Serving):

Here’s a breakdown of the approximate nutritional values per slice (assuming the cake is cut into 12 slices):

• Calories: 300 kcal
• Protein: 4g
• Carbohydrates: 40g
  • Sugars: 20g
• Fat: 14g
  • Saturated Fat: 8g
• Fiber: 1g
• Sodium: 150mg

Detailed Nutrition Analysis:

1. Calories:
   • The total caloric content of London Cake primarily comes from the butter and sugar. Each slice provides around 300 calories, which contributes to a satisfying snack or dessert.
2. Protein:
   • With around 4 grams of protein per serving, the London Cake’s protein comes from the eggs and nuts. While not a significant source of protein, it helps balance the cake’s carbohydrate content.
3. Carbohydrates:
   • The cake is relatively high in carbohydrates, providing about 40 grams per slice. This is primarily due to the sugar and flour used in the recipe. The sugars contribute to the cake’s sweetness, while the flour provides the structure.
4. Fats:
   • Each slice contains around 14 grams of fat, with about 8 grams being saturated. The primary sources of fat are the butter and nuts. While fats contribute to the cake’s richness, they also add to its calorie content.
5. Fiber:
   • With 1 gram of fiber per slice, the London Cake has a modest amount of dietary fiber. The fiber content comes from the dried fruit and nuts, which also add to the overall nutritional value.
6. Sodium:
   • The sodium content of the cake is about 150 milligrams per slice. This amount is relatively low, especially considering the salt added to the recipe.

Variations and Tips:

• Fruit Variations: You can experiment with different dried fruits like apricots or figs to suit your taste. Fresh berries can also be used, but they may alter the texture and baking time.
• Glazing Options: For an extra touch, consider adding a simple glaze made from powdered sugar and milk, or a light apricot jam glaze.
• Nut Alternatives: If you prefer a nut-free option, you can substitute with additional dried fruit or seeds.

Storage:

• Room Temperature: The cake can be stored in an airtight container at room temperature for up to 5 days.
• Refrigeration: For longer storage, keep the cake in the refrigerator for up to 2 weeks. Ensure it’s well-wrapped to prevent it from drying out.
• Freezing: The cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.