Imagine a slice of pure comfort that transports you straight to the cozy kitchens of traditional British baking! The Railway Cake Spotted Dog is not just a cake – it's a delicious journey through time, packed with sweet currants and raisins that peek out like little culinary gems. Whether you're a baking novice or a seasoned pro, this classic British treat promises to tantalize your taste buds and fill your home with an irresistible aroma that will have everyone asking, "What's baking?"
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: British
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter
- 1 cup milk
- 2 eggs
- 1 tablespoon baking powder
- 1/2 cup currants
- 1/2 cup raisins
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan with butter and lightly dust with flour to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour and baking powder to ensure even distribution and remove any lumps.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer or whisk. This process should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to create a smooth, homogeneous batter.
- Gently fold in the vanilla extract to enhance the flavor of the cake.
- Gradually add the sifted flour mixture to the wet ingredients, alternating with milk. Mix until just combined, being careful not to overmix.
- Toss the currants and raisins in a small amount of flour to prevent them from sinking to the bottom of the cake during baking.
- Fold the floured dried fruits into the batter, distributing them evenly throughout the mixture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice the cake and serve. The cake can be enjoyed plain or with a spread of butter.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Fruit Floatation Trick: Tossing dried fruits in a bit of flour prevents them from sinking to the bottom of the cake during baking.
- Check for Doneness: Use the toothpick test – if it comes out clean with just a few moist crumbs, your cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Storage Tip: Wrap the cooled cake in plastic wrap or store in an airtight container to maintain moisture for up to 3-4 days.
- Serving Suggestion: Enjoy slightly warm with a pat of butter or a dollop of clotted cream for an authentic British experience!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 6g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
