Manor House Cake Recipe Mary Berry
MANOR HOUSE CAKE
Today's recipe for Manor House Cake is adapted from a recipe I found in an old notebook, that was in a box of old, vintage books I bought many years ago. It appears the notebook was started in 1919, and the last entry was in 1936. The notes that accompanied the recipe for Manor House Cake suggested that it was a "plain cake" that might have been served for elevenses or high tea in a "house of great standing". There is a commercial cake of this name, that was made famous by the British cake company that boasts that it "makes exceedingly good cakes". But, I often find that it is a bit too dry and very crumbly, and, sadly is has palm oil in it too. A homemade version of the famous Manor House Cake is all together a different matter; the cake IS crumbly, but isn't dry at all, and has a few more sultanas than the commercial brand. In an attempt to make the cake moister, I have added a couple of tablespoons of homemade Seville orange marmalade, and the grated zest of a Seville orange, both of which add a fabulous citrus zing to the cake, the marmalade thus making it moister too. This is a small cake, but it does keep very well in a tin for up to a week, if you are a solo cake diner or just a couple. The marmalade and orange zest can be omitted for a more authentic Manor House Cake, and as written in the old notebook, but the Demerara sugar is an absolute must for a totally original cake, as made in "houses of great standing" and by the makers of "exceedingly good cakes"! I have added some notes how to make sure your sultanas don't sink to the bottom of the cake, as well as a few other baking tips. Please DO enjoy this cake if you make it, with a pot of freshly made tea of course.
Provided by Karen Burns-Booth
Categories Cakes
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 180°C (160°C fan)/gas mark 4. Line a 20cm (8") round baking tin with greaseproof paper. 2. Put the flour into a large mixing bowl and add the butter or margarine. Rub the fat into the flour with your fingertips, until it resembles fine breadcrumbs. 3. Add the sugar and stir well. 4. Add the beaten eggs and milk and mix until all the batter is well combined. 5. Add the sultanas, marmalade and orange zest, and mix well. 6. Spoon the cake batter into the prepared cake tin and bake in pre-heated oven for 50 to 60 minutes, until the cake is well risen and is a dark golden brown*. Once cooked through, remove from the oven and leave to cool for 5 minutes before turning out of the tin onto a wire rack. 7. Scatter the Demerara sugar over the cake whilst it is still warm. 8. Once the cake is cool. place it on a serving platter and cut into wedges (slices) to serve.
Nutrition Facts : Calories 398 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 87 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 145 grams sodium, Sugar 31 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
FARMHOUSE SULTANA CAKE
Delicious sultana cake kids and adults will love
Provided by bakingchef15
Time 2h
Yield Makes Slices
Number Of Ingredients 9
Steps:
- Pre-heat oven to 170c, butter and base line a cake tin.
- Sift plain flour, with the mixed spice, and bicarb of soda into a large bowl; stir in wholemeal flour.
- Rub the butter in until it resembles fine breadcrumbs, then add the sultanas and sugar.
- Make a well in the center of the dry ingredients, and add the milk.
- Beat gently until well mixed and of a dropping consistency, add more milk if needed. Turn into prepared tin.
- Bake in center of oven for 1 hour 40min. Until well cooked.
- Turn out onto wire rack.
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