Original English Cake

by Maryam on October 23, 2009

 

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My mom loves English cake very much. I used to buy her an English cake form the bakery in our neighborhood. One day an idea popped up in my mind, I can learn how to make English cake instead of buying it! It will be much better then. If I learned to make one, then I can make sure while preparing the ingredients that I’m using the natural sugar instead of the regular one. I can use the whole wheat flour instead of the white one, and etc. So why not? I googled English cake recipe and a zillion recipes appeared on the screen. I really was bewildered.

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Which one to choose and try, I didn’t know till I found a question on Yahoo answers. The person who listed the question asked for the original English cake recipe. She said that she needed the recipe in simple words because she is not English talking person. I found the recipe listed very easy to implement. Direct and straight forward. Also all the ingredients mentioned are available in the kitchen except the yogurt. So I decided to give it a try. I went to the supermarket and bought the yogurt. when I arrived home I started baking. It is my first time to bake an English cake so I didn’t change any of the ingredients mentioned.

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I followed the directions step by step, but if I got the taste of the cake I’m seeking I will start to do it on my own way. I may add / remove or even change something in the recipe to get different types of English cake. The only thing that I didn’t follow in this recipe was adding the raisins and walnut. I didn’t add them to the mixture. I wanted to test the recipe before start adding fruits and nuts to it. So you will note that I didn’t mention any of them in the ingredients list.

The end of the English cake story was so sweet. It is really, I liked it. It is a real professional English cake.

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The characters for the story were:

2 eggs

2 1/4 teaspoon baking poweder

1/4 teaspoon salt

1 teaspoon vanilla

1 teaspoon of fresh orange peel

1/2 cup of yogurt

1/2 cup fresh orange juice

1/2 cup of oil or butter

1 1/4 cup of sugar

2 cups of flour

To bake the cake

You will need to heat the oven for 324 F(150 C) and a loaf pan. Beat all the ingredients together till you get homogeneous mixture. A useful tip before putting the mixture into the loaf pan, is to take a spread a very small amount of oil into the whole loaf pan, make sure that the oil covers everything even the high sides.

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Add also a little amount of flour to it and shake the pan to distribute the flour everywhere. This step prevents the cake from sticking to the pan. Then before putting it in the oven you can put some raisins and walnut on the top of the cake (I didn’t do this step but you can if you want) . Bake for 45 minutes. After baking, spread some icing sugar on the top of the cake.

Adopted from Alice Ohannaisian, Published in Britainexpress.com

 

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{ 40 comments… read them below or add one }

Carmen November 24, 2009 at 1:45 am

I was gonna go over to my friend’s house with a box of store-bought chocolates, but I guess this will make a much better gift!

This looks absolutely lovely.

nadwa January 22, 2011 at 11:53 pm

i want to ask you please about the size of cup
1 cup = 180 g or 200g or 240g

thx a lot

Maryam January 23, 2011 at 7:06 pm

Dear nadwa,
one cup = 227 g !!!

hope that helps

regards,
Maryam

Fatima May 17, 2011 at 11:17 am

what kind of flour i will use?cake flour or plain flour?

Tnx!

Maryam May 17, 2011 at 9:49 pm

Dear Fatima, you can use the usual flour used for backing!

Ala'a June 30, 2011 at 11:00 pm

thanks sweety it’s a great recipie, i loved it :)

Mariane October 12, 2011 at 8:00 pm

Hi Maryam

Please, liste me the tools (mixer, oven size, etc…) required to do english cake. i’m planning to bake and sale in limited supermarket and if preservatives are required to expand validity date. and what the validity if preservatives not added.

Thanks.

Maryam October 16, 2011 at 5:30 pm

Hi Mariane,

since your are planning to bake and sell the cake may I suggest another cake I’m more familiar with? I believe carrot cake is the best choice for you! there are no preservatives added and if the cake is refrigerated it can survive a week or two! if this not helpful just inform me and I’ll list you all the tools you need for the english cake

hope this helps ..
Maryam

Desiree February 13, 2012 at 12:06 am

Hi Maryam,

Tks for your English Cake recipe! I did for my family, everybody loves it!

Regards.

Maryam February 14, 2012 at 9:19 am

Hi Desiree,

happy that you loved it!! see you soon

regards

Vicky March 19, 2012 at 4:53 pm

Hi Maryam,
I discovered this recipe and I’m going to try it but I want to ask you if you have recipes with whole flour and sugar. I’m naturalist and I don’t find much of it. Could you answer me to my email?
All the best

Haifa May 12, 2012 at 10:55 am

How long must the cake stay in the oven

Haifa May 12, 2012 at 11:02 am

Does it have to be in a loaf pan.How can you put butter in a cup maybe its a crazy question but its the first time i am gonna make a cake .Please a quickly answer

Maryam May 12, 2012 at 3:36 pm

Dear Haifa, Bake until a tooth pick comes out clean. Hope this helps

Maryam May 12, 2012 at 3:46 pm

Dear Haifa, you csn use any medium size baking pan. And you need a measuring cup to measure 1/2 cup butter. However; the butter shouldn’t be in liquid form!
Regards,
Maryam

Smilynoon September 30, 2012 at 11:08 am

salam alikom,

i was searching for the best english cake resipie and i found urs, ill give it a try.
thank u:)

Maryam September 30, 2012 at 12:27 pm

Hi Smilynoon, thanks for dropping by and hope you enjoy your perfect English cake. I also recommend the carrot cake it’s one if the best cakes I’ve done so far! See you soon

sireen November 18, 2012 at 8:11 pm

hey dear great cake .i have one question about the yogurt ,, what type of yogurt the yogurt we eat with lunch or is there any other type ?

Maryam November 18, 2012 at 10:16 pm

Hi Sireen,
Yeah it is the normal yogurt that you eat with lunch!
Hope this helps

barbara jika December 15, 2012 at 1:35 pm

Can this cake last for two weeks with the yoghurt and what’s the best way to preserve it

Maryam December 15, 2012 at 6:54 pm

Hi Barbara, put it in the freezer. However, I don’t recommend preserving more than a week! Hope this helps

mojgan December 17, 2012 at 9:52 am

Hi maryam I tried ur recipe .It is perfect and easy.Everyone in my family loves it .Thanks sweety .

roz December 17, 2012 at 4:26 pm

Roz Dec. 17,2012 at 3:;25 pm

I would like to leave out the yoghurt , what can I subsitute for it.
Thanks

Maryam December 17, 2012 at 5:26 pm

Hi Mojgan, I’m so happy that you’ve enjoyed this recipe with your family. Hope other recipes draw your attention as well! See you ..

Maryam December 17, 2012 at 5:32 pm

Dear Roz, you can use different kind of substitutes such as sour cream, mashed banana, or puree silken tofu. You can also use Milk, non-dairy milk or even cream. However, you have to keep in mind that those substitutes aren’t as thick as the yogurt. Therefore, I recommend that you start with slightly smaller amounts, and evaluate the batter before you add more.
Hope this helps!

meisha December 23, 2012 at 7:51 pm

hi I made the cake and it was yummy i ate it all and we all had fun i love it soooooooooo much thank you very mush

meisha December 23, 2012 at 7:57 pm

HI I AM MEISHA
IT WAS VERY VERY VERY TASTY THANK YOU

Maryam December 23, 2012 at 8:41 pm

Hi Meisha,

thanks a lot for your lovely comment .. I’m so happy that you liked the cake and wish that other recipes get your attention as well.

regards,
Maryam

Maha December 27, 2012 at 9:15 am

Great my kids just love it .

Maryam December 27, 2012 at 5:45 pm

Hi Maha,
Happy to hear that your kids enjoyed the recipe. See you soon

Mana December 28, 2012 at 12:21 pm

Hi Maryam
I’m looking for some deit recipes can you help me with that? I mean for sweet as tasty as yours.

Muhammad February 27, 2013 at 9:29 pm

hi, can i remove orange peel from ingredients?

Maryam February 28, 2013 at 7:53 pm

Hi Muhammad,
yes you can remove the orange peel; however, this may affect the taste of the cake!
all the best
Maryam

Jean Lafond August 28, 2013 at 1:49 am

Congratz…
Beautifull recipe

Dalia February 10, 2014 at 6:57 pm

I don’t like the orange taste can i exchange with milk

Maryam February 22, 2014 at 9:32 am

Dear Dalia,

I guess you can do so, but I’m not 100% sure of the result though!

hajara March 31, 2014 at 6:05 pm

I like ur recipe but I hav a problem wit d cup.what is d kg of a cup pls

Maryam April 2, 2014 at 10:32 pm

Dear hajara,

I don’t understand your question, but what I understood is that you are asking about the weight of one cup?! if this is your question I think its 125 grams which means 0.125 Kg.

Hope this helps regards,
Maryam

Alice April 6, 2014 at 9:16 am

I am so glad that u liked my recipe… Bonne appetite

Alice April 6, 2014 at 9:17 am

I am Alice ohannaisian :-)

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