Mary Vickers
Delight in the timeless charm of the Mary Vickers cake, a classic fruit loaf that exudes home-baked comfort and old-fashioned flavor. This moist and tender loaf features a harmonious blend of mixed dried fruits—raisins, sultanas, and currants—infused with the warm spices of cinnamon and nutmeg. Perfectly balanced with a hint of vanilla, this easy-to-follow recipe brings together pantry staples for a fuss-free treat that's ideal for afternoon tea or cozy coffee breaks. With just 20 minutes of prep time and a golden hour in the oven, you'll have a beautifully aromatic cake that stays fresh for days. Whether you're hosting a gathering or longing for an indulgent slice with your favorite beverage, the Mary Vickers cake is your go-to baked delight!
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Recipe Information
Ingredients
- 150 grams unsalted butter
- 150 grams granulated sugar
- 2 large eggs
- 200 grams self-raising flour
- 150 grams mixed dried fruits (raisins, sultanas, currants)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
Instructions
Preheat your oven to 180°C (350°F) and grease a standard 9x5-inch loaf tin. Line it with parchment paper for easy removal.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the self-raising flour, ground cinnamon, ground nutmeg, and salt.
Gradually fold the dry ingredients into the wet mixture, mixing until just combined.
Add the mixed dried fruits to the batter and stir gently to distribute evenly throughout.
Add the milk to the batter and stir until the mixture is smooth and has a dropping consistency.
Pour the batter into the prepared loaf tin, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve with tea or coffee. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 425.1 g | 155% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 241.5 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 245 mg | 19% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1572 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
