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Manor House Cake

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Today’s recipe for Manor House Cake is adapted from a recipe I found in an old notebook many years ago.

Manor House Cake

An Old Fashioned Cake Recipe

Manor House Cake

Today’s recipe for Manor House Cake is adapted from a recipe I found in an old notebook, that was in a box of old, vintage books I bought many years ago.

It appears the notebook was started in 1919, and the last entry was in 1936. The notes that accompanied the recipe for Manor House Cake suggested that it was a “plain cake” that might have been served for elevenses or high tea in a “house of great standing”.

Manor House Cake

There is a commercial cake of this name, that was made famous by the British cake company that boasts that it “makes exceedingly good cakes”, but, although I like their cake of the same name, I often find that it is a bit too dry and very crumbly, and, sadly is has palm oil in it too.

A homemade version of the famous Manor House Cake however, is all together a different matter; the cake IS crumbly, but isn’t dry at all, and has a few more sultanas than the commercial brand.

Manor House Cake

In an attempt to make the cake moister, I have added a couple of tablespoons of homemade Seville orange marmalade, and the grated zest of a Seville orange, both of which add a fabulous citrus zing to the cake, the marmalade thus making it moister too.

This is a small cake, but it does keep very well in a tin for up to a week, if you are a solo cake diner or just a couple.

The marmalade and orange zest can be omitted for a more authentic Manor House Cake, and as written in the old notebook, but the Demerara sugar is an absolute must for a totally original cake, as made in “houses of great standing” and by the makers of “exceedingly good cakes”!

Manor House Cake

I have added some notes how to make sure your sultanas don’t sink to the bottom of the cake, as well as a few other baking tips.

I have added some notes how to make sure your sultanas don’t sink to the bottom of the cake, as well as a few other baking tips. Have a wonderful Sunday, Karen

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There is nothing wrong with a good old fashioned ginger cake, gingerbread loaf or even parkin, but, sometimes you just need to raise the game when baking a classic cake, and today’s recipe for Frosted Ginger Cake with Crystallised Ginger does just that! As a big fan of ginger, a ginger cake or loaf of some sorts is often to be found in the cake tin – they always get better the longer you keep them too, but the recipe for this ginger cake would grace any posh afternoon tea table or coffee morning. A rich butter cake recipe is the base, using soft brown sugar in place of white caster sugar; ground ginger, mixed spice and chopped crystallised ginger is then added before the baked cake is crowned with a tangy lemon frosting drizzle and pieces of crystallised ginger which finishes it off perfectly. The cake is also a keeper, and lasts (if it isn’t eaten straight away!) for up to a week in an airtight tin. It’s still makes the perfect treat for any school or office lunch box, as well as picnic, but I think you will agree that it looks particularly elegant as a special afternoon tea cake too!
Frosted Ginger Cake with Crystallised Ginger

Baking Tips for Manor House Cake

  • *To check if the cake is cooked, insert a skewer into the centre of the cake. If the skewer comes out clean then the cake is done.
  • To stop the sultanas sinking to the bottom of the cake, dust them in flour or cornflour before adding them to the cake mixture.
  • If the sultanas are too dry, soak them in hot tea or water for 15 to 30 minutes, and drain well before adding them to the cake mixture.
  • Grated lemon zest can be added in place of the orange zest.
  • This cake is wonderful when served with cheese.
Manor House Cake

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Manor House Cake

Recipe for Manor House Cake

Manor House Cake

Manor House Cake

Yield: 8 slices
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Today's recipe for Manor House Cake is adapted from a recipe I found in an old notebook, that was in a box of old, vintage books I bought many years ago.

It appears the notebook was started in 1919, and the last entry was in 1936. The notes that accompanied the recipe for Manor House Cake suggested that it was a "plain cake" that might have been served for elevenses or high tea in a "house of great standing".

There is a commercial cake of this name, that was made famous by the British cake company that boasts that it "makes exceedingly good cakes". But, I often find that it is a bit too dry and very crumbly, and, sadly is has palm oil in it too.

A homemade version of the famous Manor House Cake is all together a different matter; the cake IS crumbly, but isn't dry at all, and has a few more sultanas than the commercial brand.

In an attempt to make the cake moister, I have added a couple of tablespoons of homemade Seville orange marmalade, and the grated zest of a Seville orange, both of which add a fabulous citrus zing to the cake, the marmalade thus making it moister too.

This is a small cake, but it does keep very well in a tin for up to a week, if you are a solo cake diner or just a couple.

The marmalade and orange zest can be omitted for a more authentic Manor House Cake, and as written in the old notebook, but the Demerara sugar is an absolute must for a totally original cake, as made in "houses of great standing" and by the makers of "exceedingly good cakes"!

I have added some notes how to make sure your sultanas don't sink to the bottom of the cake, as well as a few other baking tips.

Please DO enjoy this cake if you make it, with a pot of freshly made tea of course.

Ingredients

  • 250g SR flour
  • 150g butter, or margarine (cubed)
  • 125g white caster sugar
  • 2 large free range eggs, beaten with 1 tablespoon milk
  • 100g sultanas
  • 2 tablespoons orange marmalade (optional)
  • Zest of 1 Seville orange (optional)
  • 2 tablespoons Demerara sugar

Instructions

    1. Preheat oven to 180°C (160°C fan)/gas mark 4. Line a 20cm (8”) round baking tin with greaseproof paper.

    2. Put the flour into a large mixing bowl and add the butter or margarine. Rub the fat into the flour with your fingertips, until it resembles fine breadcrumbs.

    3. Add the sugar and stir well.

    4. Add the beaten eggs and milk and mix until all the batter is well combined.

    5. Add the sultanas, marmalade and orange zest, and mix well.

    6. Spoon the cake batter into the prepared cake tin and bake in pre-heated oven for 50 to 60 minutes, until the cake is well risen and is a dark golden brown*. Once cooked through, remove from the oven and leave to cool for 5 minutes before turning out of the tin onto a wire rack.

    7. Scatter the Demerara sugar over the cake whilst it is still warm.

    8. Once the cake is cool. place it on a serving platter and cut into wedges (slices) to serve.

Notes

*To check if the cake is cooked, insert a skewer into the centre of the cake. If the skewer comes out clean then the cake is done.

To stop the sultanas sinking to the bottom of the cake, dust them in flour or cornflour before adding them to the cake mixture.

If the sultanas are too dry, soak them in hot tea or water for 15 to 30 minutes, and drain well before adding them to the cake mixture.

Grated lemon zest can be added in place of the orange zest.

This cake is wonderful when served with cheese.

Nutrition Information
Yield 8 slices Serving Size 1
Amount Per Serving Calories 398Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 87mgSodium 145mgCarbohydrates 58gFiber 2gSugar 31gProtein 6g
© Karen Burns-Booth
Cuisine: British, Italian / Category: Cakes

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Comments

  1. Lyn says

    Well, I have only recently found Lavender and Lovage and already I am captivated by the recipes. The presentation and photography are truly inspiring. I made the Fat Rascals this weekend and suffice to say they didn’t hang around for long.
    Now I am going to try the Manor House cake. Thank you for such a wonderful website!

    Reply

  2. Donna says

    Can you expand on “sadly, has palm oil in it?” Just curious what you meant by that?? I ordered your cookbook – was hoping it’d arrive today as we are expecting 10’’ of snow — but it’s not out for delivery yet! Too bad.

    Reply

  4. Veronica says

    This looks scrummy!!! My Mom used to make a cake similar to this years ago, but sadly I never got the recipe. I’m going to make this and see if it is what I remember.

    Reply

  5. Mayuri Patel says

    Some of the traditional cakes like this Manor House Cake are best enjoyed with some tea.Am sure my family would love this cake with orange marmalade and orange zest.

    Reply

  8. Vivienne Simmons says

    I’ve just put it in the oven, but I have a couple of questions..
    The mixture was stiff (no flow at all) and I was tempted to add more milk or an extra egg. However, I restrained myself and gently pressed the mixture into the tin. Should I have added more liquid?
    Also, is it necessary to line the entire cake pan, or is it sufficient to do just the bottom?
    Twenty minutes in so far, and it’s rising and looks good. Looking forward to this one.

    Reply

    • Karen Burns-Booth says

      Hello – the mixture needs to be fairly thick in order for the sultanas not to sink to the bottom of the cake batter. You can add more milk – it needs to be the same consistency as a fruit cake such as Christmas cake. Hope that helps, Karen
      PS: I lined the whole tin

      Reply

      • Vivienne Simmons says

        Thanks so much, Karen. Just to let you know that the cake iwas lovely. It was a little dry but I think that was due to my large eggs being on the smaller side of large. Next time, I’ll make sure the eggs are on the bigger side of large or, if not, I’ll add a little extra milk. I’ll also check the cake for doneness at 45 mins.
        The cake reminded me of one we used to buy at M&S when I grew up in England (fifty years ago). I think it was called country cake. I loved it, but I believe yours ‘takes the cake’, so to speak. It’s a keeper for me.

        Reply

  9. Rebecca - Glutarama says

    This is such a lovely traditional bake, its this kind of cake recipe that sets off the nostalgia in me, reminding me of my Nanny’s bakes. I must give this a go with a few tweaks so the whole family can eat it (given dietary needs) Can’t wait to bake.

    Reply

  12. Caroline says

    Having already started making the Manor House cake I found I didn’t have any marmalade or jam. The only thing I could find was apple sauce so added two tablespoons, I can only say it’s absolutely delicious and have made it a few times now using the apple sauce ,

    Reply

  13. Sarah-Jane Kirkham says

    Good afternoon Lady Karen.
    Well I must say your Manor cake is truly divine! I have just made it & thought one must simply drop one a line to express my utmost gratitude for this amazing recipe….Thank-you!
    Seeing as I’m the only one in our household that loves fruit cake, I guess I can have my cake & eat it!

    Reply

  14. Sandra says

    I’ve made this cake several times and it’s so good. I even have friends asling me to make one for them
    But I wondered if it could be made in a smaller tin, maybe 18cm and how I would adjust the cooking time please.

    Reply

    • Karen Burns-Booth says

      Hello Sandra, thanks for your kind comments 🙂 Yes, you can make it in a smaller tin, and I’d lower the temperature by 10C and cook it for an extra 5 to 10 minutes, as it will be denser and may need more time to cook through. Karen

      Reply

  16. Sandra Elizabeth Snowdon says

    I bought the smaller baking tin and was all set then we got Covid. As soon as better will try it out and send a picture x

    Reply

  17. Vivienne Simmons says

    Hi Karen,
    I’m getting very forgetful. I usually make notes for ‘next time’ but I often forget to do that..
    I’m going to make your lovely manor cake tomorrow for guests on Thursday and, despite having made it at least six times, I cannot remember what depth of pan I need. Would you please remind me.
    Thanks
    Vivienne

    Reply

  18. Arpana Shafi says

    Made the Manor cake to tonight, it came out beautiful, lovely and not at all dry, Thank-you for this vintage recipe!

    Reply

  19. Jacqui Page says

    I made your Manor House cake last week, very tasty. The only problem was the sugar on top at the end. It wouldn’t stick at all, the lot just ‘fell off’ the cake.I wonder about putting it on towards the end of cooking instead of leaving it until you take the cake out of the oven?

    Reply

  20. Nikki says

    I’ve made this twice now and it’s Devine! Going to make another one for a school bake sale soon! Thanks for the recipe. I like the idea of trying it with apple sauce too!

    Reply

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