Cornish Luncheon Cake
Cornish Luncheon Cake is a traditional English recipe (from Cornwall) for a classic light fruit cake flavoured with sherry that originates in the Victorian period and was originally served for picnic lunches. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Luncheon Cake.
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
10–12
Rating: 
Tags : Milk RecipesBaking RecipesCake RecipesBritish RecipesEnglish RecipesCornish Recipes
Luncheon cakes were very popular during Victorian times and were often served at picnics. This recipe comes from Truro and is lighter than the more typical luncheon cake.
Ingredients:
180g butter, softened
180g caster sugar
3 eggs
500g plain flour
1 dessertspoon baking powder
2 tsp salt
250ml mix of half milk and half water
240g sultanas
60g mixed peel, finely chopped
70ml sweet sherry
Method:
Cream together the butter and sugar in a bowl until pale an fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Sift together the flour, salt and baking powder into another bowl.
Stir the flour into the creamed mixture, alternating with the flour and water blend. Just before you add the last of the flour, stir in the sultanas and mixed peel. Stir to combine then add the remaining flour and the sherry. Mix thoroughly to combine then turn the resultant batter into a 20cm diameter springform cake tin that's been greased and floured.
Even the top then transfer to an oven pre-heated to 180°C and bake for 40 minutes. Reduce the oven temperature to 170°C and bake for a further 60 minutes, or until the cake is cooked through and golden brown on top and a skewer inserted into the centre emerges cleanly.
Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.