Posh Spice Cake Recipe
Introduction
This Posh Spice Cake is a warm, fragrant treat filled with aromatic spices, nuts, and mixed dried fruits. Its moist texture and rich flavors make it perfect for special occasions or a cozy teatime indulgence.
Ingredients
- 85g self-raising flour
- 140g wholemeal plain flour
- 1 tsp baking powder
- 175g golden caster sugar
- 4-5 cardamom pods
- Zest of 1 small orange
- ½ tsp cinnamon
- ½ tsp mixed spice
- ¼ tsp nutmeg
- 140g butter, cut into pieces
- 100g pecans
- 85g raisins, preferably golden or green
- 85g sultanas
- 85g dried cranberries
- 1 egg
- 125ml milk
- 85g frozen cranberries, thawed
- 25g golden caster sugar
- Ribbon, to decorate
Instructions
- Step 1: Butter and line the base of a deep 18cm round, loose-bottomed cake tin. Preheat the oven to 170°C (fan 150°C, gas mark 3).
- Step 2: Stir together the self-raising flour, wholemeal plain flour, baking powder, and golden caster sugar in a large bowl.
- Step 3: Slit open the cardamom pods and remove the tiny seeds. Discard the pods, then grind the seeds to a powder using a pestle and mortar. Stir the ground cardamom into the flour mixture along with the orange zest, cinnamon, mixed spice, and nutmeg.
- Step 4: Rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Step 5: Coarsely chop half of the pecans. Stir the chopped pecans, raisins, sultanas, and dried cranberries into the mixture.
- Step 6: Beat the egg in a small bowl, then pour in the milk and stir into the cake mixture until just combined.
- Step 7: Spoon the batter into the prepared tin and level the top. Scatter the remaining pecan halves over the batter.
- Step 8: Bake for 45 minutes, then reduce the oven temperature to 150°C (fan 130°C, gas mark 2) and bake for a further 45 minutes.
- Step 9: While the cake bakes, prepare the topping by patting the thawed cranberries dry and tossing them with the golden caster sugar in a small bowl.
- Step 10: After the second 45 minutes of baking, spoon the sugared cranberries evenly over the cake. Return it to the oven for another 15-20 minutes, or until the cranberries are sticky and a skewer inserted into the cake comes out clean.
- Step 11: Allow the cake to cool in the tin, then turn it out onto a wire rack. Decorate with a ribbon if desired.
- Step 12: For best flavor, keep the cake overnight before slicing.
Tips & Variations
- Use a pestle and mortar or a spice grinder to gently grind fresh cardamom seeds for maximum flavor.
- For a nut-free version, omit pecans and increase dried fruit slightly or add chopped apples for moisture.
- Swap the mixed dried fruits for your favorite combination, such as dried cherries or apricots.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Storage
Store the cooled cake in an airtight tin at room temperature for up to 2 weeks. The flavors improve after a day, so it’s ideal to bake in advance. To reheat, warm individual slices gently in a microwave or oven until just heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular plain flour instead of wholemeal?
Yes, you can substitute wholemeal plain flour with regular plain flour to achieve a lighter texture, but the nutty flavor from the wholemeal will be milder.
Is it possible to make this cake gluten-free?
To make a gluten-free version, use a gluten-free self-raising flour blend and ensure your baking powder is gluten-free as well. The texture may vary slightly but it will still be delicious.
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Posh Spice Cake Recipe
- Total Time: 2 hours 10 minutes
- Yield: 12 servings 1x
Description
This Posh Spice Cake is a fragrant, moist cake packed with warmly spiced dried fruits and crunchy pecans. Featuring cardamom, cinnamon, nutmeg, and mixed spice, it is a perfect festive treat with a golden and sticky cranberry topping. The layered baking technique ensures a deeply infused flavor and a delightful texture, making it an elegant and comforting tea-time or dessert cake.
Ingredients
Scale
Dry Ingredients
- 85g self-raising flour
- 140g wholemeal plain flour
- 1 tsp baking powder
- 175g golden caster sugar
- 4–5 cardamom pods (seeds removed and ground)
- Zest of 1 small orange
- ½ tsp cinnamon
- ½ tsp mixed spice
- ¼ tsp nutmeg
Wet Ingredients
- 140g butter, cut into pieces
- 1 egg
- 125ml milk
Fruits & Nuts
- 100g pecans (half coarsely chopped, half as halves for topping)
- 85g raisins (preferably golden or green)
- 85g sultanas
- 85g dried cranberries
- 85g frozen cranberries, thawed (for topping)
- 25g golden caster sugar (for cranberry topping)
Decoration
- Ribbon (to decorate after baking)
Instructions
- Prepare the Cake Tin: Butter and base-line a deep 18cm round, loose-bottomed cake tin to prevent sticking and ensure easy removal after baking.
- Preheat the Oven: Heat the oven to 170°C (fan 150°C) or gas mark 3, ensuring it is at the right temperature for baking the cake evenly.
- Mix Dry Ingredients: In a large bowl, stir together the self-raising flour, wholemeal flour, baking powder, and golden caster sugar. Slit open the cardamom pods, remove the seeds, and grind them to powder. Add the cardamom seeds, orange zest, cinnamon, mixed spice, and nutmeg into the flour mixture, blending well to distribute the spices throughout.
- Rub in the Butter: Add the pieces of butter to the dry mixture and rub it in using your fingertips until the texture resembles coarse crumbs to create a light crumb base.
- Add Nuts and Dried Fruits: Coarsely chop half of the pecans, then stir them into the mixture along with the raisins, sultanas, and dried cranberries, ensuring an even spread of fruit and nuts.
- Combine Wet Ingredients: Beat the egg lightly in a separate bowl, then pour in the milk. Stir this mixture into the dry ingredients to form the cake batter.
- Fill and Bake: Spoon the cake batter into the prepared tin, leveling the top with the back of a spoon or spatula. Scatter the remaining pecan halves evenly over the surface. Bake for 45 minutes.
- Lower Heat and Continue Baking: After the initial 45 minutes, lower the oven heat to 150°C (fan 130°C) or gas mark 2 and bake for another 45 minutes to ensure the cake cooks through without over-browning.
- Prepare Cranberry Topping: While the cake bakes, pat the thawed cranberries dry with kitchen paper. Toss them with 25g of golden caster sugar in a small bowl to create a sticky, sweet topping.
- Add Topping and Final Bake: Remove the cake from the oven after the second baking phase. Spoon the sugared cranberries evenly over the top of the cake, then return it to the oven for a final 15-20 minutes until the cranberries become sticky and the cake is fully cooked when tested with a skewer.
- Cool and Decorate: Let the cake cool completely in the tin before turning it out onto a wire rack. Finish by decorating the cake with a ribbon around the tin’s base for an elegant presentation.
- Serving and Storage: For best flavor, allow the cake to rest overnight so the spices and fruits meld beautifully. Store in an airtight tin and it will keep fresh for up to two weeks.
Notes
- Using a loose-bottomed cake tin makes removing the cake easier without damaging its edges.
- Grinding fresh cardamom seeds enhances the spice flavor compared to pre-ground cardamom.
- Adjust the baking times slightly depending on your oven for best results.
- Allowing the cake to rest overnight improves flavor melding and texture.
- The cake can be stored in an airtight container for up to two weeks, making it ideal for advance preparation.
- Use golden or green raisins for color and added sweetness variation.
- For a vegan version, substitute butter with a plant-based margarine and replace the egg with a flax egg or commercial egg replacer, but note baking times and texture may vary.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Cake
- Method: Baking
- Cuisine: British
Keywords: spice cake, fruit cake, cardamom cake, pecan cake, Christmas cake, festive cake, baked cake, dried fruit cake
