Prince of Wales Cake
Elevate your baking repertoire with the timeless elegance of the Prince of Wales Cake, a rich, fruit-laden treat steeped in tradition. This classic Victorian-era dessert combines tender butter and sugar with warm spices like cinnamon, nutmeg, and cloves, creating a symphony of cozy flavors. Packed with juicy currants, raisins, fragrant candied peel, and finely chopped almonds, every slice bursts with texture and sweetness. Subtly enhanced with citrusy orange zest, a splash of brandy, and a hint of vanilla, this cake is perfect for special occasions or afternoon tea. Baked low and slow to perfection, it stays moist and develops deeper flavors over time. Versatile and indulgent, the Prince of Wales Cake can be stored for up to a week—making it a make-ahead masterpiece. Whether you're hosting guests or savoring it solo, this regal dessert is sure to impress.
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 225 g Butter
- 200 g Granulated sugar
- 5 large Eggs
- 200 g Currants
- 150 g Raisins
- 100 g Candied peel (chopped)
- 75 g Blanched almonds (finely chopped)
- 60 ml Milk
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.5 tsp Ground cloves
- 1 Grated zest of an orange
- 1 tsp Vanilla extract
- 2 tbsp Brandy (optional)
Instructions
Preheat the oven to 150°C (300°F). Grease a 9-inch round or 8-inch square cake tin and line it with parchment paper.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, using an electric mixer or a wooden spoon.
Add the eggs one at a time, beating well after each addition to combine thoroughly. Add a tablespoon of flour if the mixture starts to curdle.
Stir in the vanilla extract, orange zest, and brandy (if using).
In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and cloves.
Gradually fold the dry ingredients into the creamed mixture, alternating with the milk, until fully incorporated.
Gently fold in the currants, raisins, candied peel, and chopped almonds until evenly distributed throughout the batter.
Pour the batter into the prepared tin, leveling out the top with the back of a spoon.
Bake in the preheated oven for 2 hours or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.
Once cooled, the cake can be wrapped in parchment paper and stored in an airtight container. It keeps well for up to a week and improves in flavor over time.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 41.4 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 341 mg | 7% | |
*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.
