Farmhouse Fruit Cake (Anglesey Cake)

Saturday 6 April 2024

 

Farmhouse Fruit Cake 




I love cake. I do not think that there are many cakes that I have met that I don't like.  I am just a cake afficionado. I am also a lover of plain cakes. It doesn't have to be very fancy in order to bring me immense pleasure.



This Farmhouse Fruit cake is also known as Anglesey Cake. Anglesey is a large island just off the coast of North Western Wales.  It is separated from mainland Wales by the Menai Strait and is known to be the largest Island in England and Wales.



For a great deal of my time in the U.K. I lived in the city of Chester, which was known as the gateway to Wales.  I travelled a lot in Wales and my church was situated in Wales.



Farmhouse Fruit Cake 


It is a country of immense beauty with beautiful mountains and valleys and streams.  Anglesey is a place that I had always wanted to visit, but alas I never got there. It is known for its ancient history and prehistoric and Celtic remains. 


This cake recipe I am sharing with you today comes from a small book that I have called Welsh Teatime Recipes.  Baking lies at the heart of traditional Welsh Cooking, and what better time to enjoy a bit of baking than Tea Time!



Farmhouse Fruit Cake
 



This is what is known as a Farmhouse Fruit Cake. This means that it is more likely to be a cake that will be enjoyed for everyday tea rather than a special occasion. It is also a very economical kind of a fruit cake in that it doesn't require an over abundance of dried fruits. 


There are no dried cherries or peel in it. Just sultana raisins and dried currants.  Its a simple cake, both to make and in appearance.  But don't let its plain Jane appearance fool you into thinking that it is not a great cake. This cake is anything but plain Jane when it comes to flavor.


This is the perfect tea time cake. I highly recommend. Its a delicious keeper as well as being one of those cakes that seems to improve with each day that passes.



Farmhouse Fruit Cake




WHAT YOU NEED TO MAKE FARMHOUSE FRUIT CAKE (ANGLESEY CAKE)


Just simple every day baking ingredients.  There is nothing out of the ordinary here.   


  • 1/2 cup (115g) butter
  • 1/2 cup (100g) sugar
  • 1 large free range egg, beaten
  • 2 cups (227g) self rising flour (see notes)
  • pinch salt
  • 3/4 cup (113g) dried currants
  • 3/4 cup (113g) sultana raisins
  • scant 1/2 cup (110ml) whole milk

 

Farmhouse Fruit Cake 



I used plain salted butter. I don't see the need to keep both salted and unsalted butter in my kitchen. If you buy a quality butter to begin with you will find it is not overly salted anyways and if you are concerned you can always cut back on the salt in any given recipe.


I used caster sugar, which is a finer quality of granulated sugar. You could use fruit sugar in it's place, or even regular granulated sugar. Caster sugar is known to melt into batters more evenly. You can also blitz regular granulated sugar in a food processor for a couple turns to make it finer.



I used regular dried currants and sultanas. If you don't have currants you could use more sultana raisins, although it won't be entirely authentic then. Also subbing with dried cranberries, blueberries, etc. takes away from the authenticity of this recipe if an authentic Anglesey cake is what you are wanting.




Farmhouse Fruit Cake



HOW TO MAKE YOUR OWN SELF RISING FLOUR


You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.  So 1 cup flour (140g) add 1 1/2 tsp baking powder and 1/4 tsp salt.  2 cups (280g) add 3 tsp baking powder and 1/2 tsp salt, and so on.  


I usually make this up two or three cups at a time. Store in an airtight container in a dark place.  I never have any problem using it all up. Most British cakes and bakes require self rising flour.


Farmhouse Fruit Cake 




HOW TO MAKE A FARMHOUSE FRUIT CAKE (ANGLESEY CAKE)


This is a very simple cake to make. You will need a six inch round deep cake tin.  You can find the ones I used here. I use mine all the time. It is perfect for small batch cake recipes.



Preheat the oven to 350*F/180*C/ gas mark 4. Butter a six-inch round cake tin really well and line with parchment paper.



Cream the butter and sugar together until light and fluffy. Beat in the egg.



Sift the flour and salt together. Stir in the dried fruit, combining well together.



Fold the flour mixture into the creamed mixture until combined and then stir in enough milk to give you a soft dropping consistency.




Farmhouse Fruit Cake 




Spoon into the prepared pan and level off.



Bake for 45 minutes to one hour, covering the top with aluminum foil if the top appears to be browning too quickly. A toothpick inserted in the center should come out clean or with just a few moist crumbs.



Cool on a wire rack for 15 minutes before tipping out to cool completely. Store in an airtight container. This will keep very well for a week or longer. (Wrap up tightly and store in an airtight container.)




Farmhouse Fruit Cake 



This was an exceptionally good cake. Nice and buttery with lots of currants and raisins. It  is the perfect cake to enjoy with a hot drink. I think it would also be lovely to take on picnics and such.  (Picnic season is just around the corner.)



Its a sturdy cake, and I suspect one of those cakes which improves even more upon standing.  I have not frozen it, so I cannot say if it will free well or not.  I have seen other versions which add dark treacle and spices.   I think I prefer it just plain as is.



Farmhouse Fruit Cake


I love simple cakes most of all. I am not a person to go all gaga over a fancy cake if there is something simple also on offer.  I think that is because I am not always enthralled with icing on a cake.  I love a good sturdy cake that can be enjoyed with a hot cup of tea most of all. Here are a couple more of my favorites that you might also enjoy!


Raspberry Yogurt Cake


RASPBERRY YOGURT CAKE I love cakes which are made with sour cream and yogurt.  Adding sour cream or yogurt add moisture and makes for a lovely tender crumb.  This  is a beautiful cake, with a lovely moist crumb.  Its light in texture and filled with pockets of sweet tart raspberries. This one is a real favorite teatime cake.



Traditional Seed Cake



TRADITIONAL SEED CAKESeed cake is actually a very traditional cake which goes way back in British history.  It was very popular in Victorian times, and a good seed cake recipe would have been included in most cookery books of that era.It has a texture very similar to a pound cake and is studded with caraway seeds. It was said to be William Wordsworth's sister Dorothy's favorite cake. All I can say is, she had exceptionally good taste.


Yield: one deep 6-inch cake
Author: Marie Rayner
Farmhouse Fruit Cake (Anglesey Cake)

Farmhouse Fruit Cake (Anglesey Cake)

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
A Welsh teatime cake that is delicious. It is a light and economical farmhouse style of fruit cake. You will need a six-inch round cake tin.

Ingredients

  • 1/2 cup (115g) butter
  • 1/2 cup (100g) sugar
  • 1 large free range egg, beaten
  • 2 cups (227g) self rising flour (see notes)
  • pinch salt
  • 3/4 cup (113g) dried currants
  • 3/4 cup (113g) sultana raisins
  • scant 1/2 cup (110ml) whole milk

Instructions

  1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a six-inch round cake tin really well and line with parchment paper.
  2. Cream the butter and sugar together until light and fluffy. Beat in the egg.
  3. Sift the flour and salt together. Stir in the dried fruit, combining well together.
  4. Fold the flour mixture into the creamed mixture until combined and then stir in enough milk to give you a soft dropping consistency.
  5. Spoon into the prepared pan and level off.
  6. Bake for 45 minutes to one hour, covering the top with aluminum foil if the top appears to be browning too quickly. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
  7. Cool on a wire rack for 15 minutes before tipping out to cool completely. Store in an airtight container. This will keep very well for a week or longer.

Notes

Make Your Own Self Raising Flour:

You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.

Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen


Farmhouse Fruit Cake




This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com



 Thanks so much for visiting! Do come again!

10 comments

  1. I was wondering if you ever tried this recipe in a loaf pan and if so what size and how long to bake. Love your recipes , especially smaller ones.

    ReplyDelete
    Replies
    1. I have not tried it in a loaf tin. This was my first time baking it, although I did used to buy a Farmhouse Fruit Cake from time to time. Very good. I have done some research and think if you used a very small loaf tin, about 8 inches by 4 inches (a one pound tin) you might have some success. I would check it at 45 minutes with a toothpick to see if it is done. Let me know how you get on! xo

      Delete
  2. I love these plain cakes - simple and delicious. I'm enjoying checking into your blog, great information, lovely recipes and in particular the baking recipes are giving me lots of fresh ideas. Thank you
    Alison in Wales x

    ReplyDelete
    Replies
    1. You are very welcome Alison! Thank you so much! xo

      Delete
  3. I just made this cake, and it is delicious!! I used an 8inch cake tin, and needed a little extra milk the texture was perfect.Thank you for this recipe, Sue from Australia

    ReplyDelete
    Replies
    1. I am so pleased you enjoyed this Sue! Thank you so much for taking the time to share your experience with us! It is very much appreciated! xo

      Delete
  4. I was blessed to be able to take a trip with my husband several years ago to England, Wales, Ireland and Scotland! It was so much fun! I look forward to trying the Anglesey Cake. And did I mention I love holding and attending tea parties? I really appreciate your recipes.

    ReplyDelete
    Replies
    1. Thank you so much Brenda. I am sorry for the late response. I really do hope that you bake the cake and enjoy it. I love holding and attending tea parties also! xo

      Delete
  5. This is an appealing recipe. When I try it out, because I only have unsalted butter, I will add 1/4 teaspoon salt.

    ReplyDelete

Thanks for stopping by. I love to hear from you so do not be shy!


BEFORE LEAVING A COMMENT OR RATING, ASK YOURSELF:
Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!