09/10/2026
Traditional Oxford Lunch Cake
As so many of you have messaged asking for the recipe for my Oxford Lunch Cake, especially those wanting to make it this weekend, here it is!
This is a lovely traditional fruit cake, rich, moist and buttery, packed with sultanas, glacé cherries and mixed candied peel, then finished with golden flaked almonds.
There's no need to soak the fruit, and I've included my tips for preparing and flouring the fruit to help prevent it from sinking during baking.
Tin: 900 g (2 lb) loaf tin
Oven: 140°C fan / 160°C conventional (320°F)
Baking Time: Approximately 70–90 minutes
INGREDIENTS
150 g (5 oz / 1¼ US cups) plain flour
100 g (4 oz / 7 tbsp) unsalted butter, softened
100 g (4 oz / ½ US cup) caster sugar
2 medium eggs, room temperature
25 g (1 oz / ¼ US cup) ground almonds
½ tsp baking powder
200 g (7 oz / 1¼ US cups) sultanas
50 g (2 oz / ¼ US cup) glacé cherries
50 g (2 oz / ⅓ US cup) mixed candied peel
Finely grated zest of ½ orange
1 tbsp fresh orange juice
¼ tsp mixed spice (optional)
Pinch of salt
20 g (1 oz / ¼ US cup) flaked almonds for topping
US cup and ounce measurements are approximate. For the most accurate results, use the gram measurements.
If you're not keen on glacé cherries, simply leave them out and replace them with an extra 50 g (2 oz) of sultanas or other dried fruit.
METHOD
1. Prepare the oven and tin
Preheat your oven to 140°C fan or 160°C conventional (320°F). Grease and line a 900 g (2 lb) loaf tin with baking parchment.
2. Wash and dry the cherries
Place the glacé cherries in a sieve and rinse briefly under cool running water to remove the excess sticky syrup.
Drain thoroughly, then spread onto kitchen paper and gently pat dry.
Reserve 3 whole cherries and cut them in half for decorating the top. Cut the remaining cherries in half.
Make sure the cherries are thoroughly dry before adding them to the cake mixture.
3. Flour the fruit
Place the sultanas, prepared cherries and mixed candied peel in a bowl.
Take 1 tablespoon of flour from your measured 150 g and sprinkle it over the fruit. Toss gently until everything is lightly coated.
This may help prevent the fruit from sinking during baking, although a thick cake batter is the most important factor.
There's no need to soak the fruit.
4. Cream the butter and sugar
Beat the softened butter, golden caster sugar and finely grated orange zest together for 4–5 minutes until pale, light and fluffy.
5. Add the eggs
Lightly beat the eggs and gradually add them to the creamed mixture, beating well between additions.
If the mixture begins to curdle, add a teaspoon of flour from your measured quantity.
6. Add the dry ingredients
Sift together the remaining plain flour, baking powder, mixed spice and salt.
Gently fold into the mixture along with the ground almonds until just combined.
7. Add the fruit
Carefully fold in the flour-coated fruit, followed by the orange juice.
Mix gently until everything is evenly distributed. The mixture should be thick and spoonable.
8. Fill the loaf tin
Spoon the mixture into the prepared loaf tin and level the surface.
Do not fill more than three-quarters full. If you have any excess mixture, bake it separately.
9. Decorate the cake
Arrange the reserved cherry halves along the centre of the cake, flat cut side down and rounded side facing upwards.
Rest them gently on the surface without pressing them into the batter.
Scatter the flaked almonds around and between the cherries, pressing them very lightly into the mixture.
10. Bake
Place the cake on the middle shelf and bake for approximately 70–90 minutes.
Start checking after 65–70 minutes.
If the almonds begin to brown too quickly, loosely cover the cake with foil.
The cake is ready when a skewer inserted into the centre comes out without wet batter.
11. Cool
Leave the cake in its tin for approximately 20 minutes before transferring it to a wire rack to cool completely.
OPTIONAL APRICOT GLAZE
1 tbsp apricot jam\
1 tsp water
Warm together gently until runny, then lightly brush over the baked almond and cherry topping while the cake is still slightly warm.
Allow the glaze to set before wrapping.
MY BAKING TIPS
Wash the glacé cherries: Rinse briefly under cool water to remove the excess sticky syrup.
Dry the cherries thoroughly: Pat dry with kitchen paper before adding to the mixture.
Flour the fruit: Toss the sultanas, cherries and mixed peel in 1 tablespoon of flour taken from your measured quantity. This may help reduce sinking.
Cherries are optional: Replace them with an equal weight of extra sultanas or other dried fruit if preferred.
No soaking needed: Provided your sultanas are soft and plump.
Don't overmix: Once the flour has been added, fold everything together gently.
Keep the batter thick: This helps support the fruit during baking.
Watch the topping: Cover loosely with foil if the almonds brown too quickly.
STORAGE
Room Temperature: Once completely cool, wrap well and store in an airtight container in a cool, dry place for up to 5–7 days.
Refrigerator: Store wrapped in an airtight container for up to 1 week. Bring to room temperature before serving.
Freezer: Wrap tightly and freeze for up to 3 months. Defrost overnight in the refrigerator.
ONE LAST TIP!
As tempting as it is to cut into a freshly baked Oxford Lunch Cake, I always think it's even better the following day.
Once completely cool, wrap it well and leave it overnight. The flavours have time to develop, the crumb settles, and it slices beautifully.
VIDEO COMING NEXT WEEK!
I'll also be sharing my video showing you how I make this Oxford Lunch Cake early next week, so please do watch it if you can.
Every view, like, comment and share really helps my page reach more people and gets my baking noticed. Your support makes such a difference and helps me continue sharing my recipes with you all.
Thank you so much to everyone who follows along and supports my baking.
If you're making this cake over the weekend, please let me know how you get on. I'd love to hear how yours turns out!
