Today’s recipe for Manor House Cake is adapted from a recipe I found in an old notebook many years ago.
An Old Fashioned Cake Recipe
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, 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.
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.
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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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.
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Recipe for Manor House Cake
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".
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 1Amount Per Serving Calories 398Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 87mgSodium 145mgCarbohydrates 58gFiber 2gSugar 31gProtein 6g
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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!
Karen Burns-Booth says
THANK YOU so much Lyn – this makes me so happy I am thrilled that you enjoyed my Fat Rascals recipe too – Karen
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.
Karen Burns-Booth says
Hi Donna
Thank you for buying my book, I hope you enjoy it!
Here’s some information about palm oil and how it affects rainforests and orangutans:
https://www.rainforest-rescue.org/topics/palm-oil/questions-and-answers#start
Karen
Janice says
What a delightful cake, those classics are classic for a reason!
Karen Burns-Booth says
Exactly that Janice!
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.
Karen Burns-Booth says
OH I DO hope it is that long lost cake recipe your mum used to make Veronica! Karen
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.
Karen Burns-Booth says
Thanks so much, it is rather lovely with a cuppa! Karen
Lesley says
What a lovely cake, this looks just delicious. I do love a proper cake, particularly one flavoured with orange.
Karen Burns-Booth says
Thanks Lesley! It is a rather lovely cake
sherry says
i like the sound of the marmalade and the zest added. gives a lovely tang i bet.
Karen Burns-Booth says
It really adds a moistness you don’t get in the commercial cakes!
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.
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
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.
Karen Burns-Booth says
Thanks for the feedback Vivienne! Do try it with bigger eggs next time and a little more milk. Karen
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.
Karen Burns-Booth says
Hi Rebecca, I hope you manage to make it gluten free for you and your family! Karen
Eb Gargano | Easy Peasy Foodie says
YUM! I ADORE this kind of cake. Eb
Nic | Nic's Adventures & Bakes says
Thanks for sharing, this cakes looks lovely
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 ,
Karen Burns-Booth says
What a GREAT idea, thanks for sharing this tip with me. Karen
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!
Karen Burns-Booth says
That is WONDERFUL news Sarah-Jane! I hope you enjoyed your have cake and eat it moments! Karen
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.
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
Sandra says
Thank you Karen. I will try the recipe in my 18cm tin x
Karen Burns-Booth says
Hope it worked okay?
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
Karen Burns-Booth says
Thanks so much!
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
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!
Karen Burns-Booth says
My pleasure, thanks for letting me know! Karen
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?
Karen Burns-Booth says
That’s a good idea, or you could just brush a little seedless apricot jam over the top too! Karen
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!
Karen Burns-Booth says
Thanks for letting me know Nikki – I’m so pleased you love this recipe as much as we do too! Karen
Martyn tozer says
Just made this absolutely fabulous thanks
Karen Burns-Booth says
Thanks for letting me know!