The History of the Empire Cake and how to Bake it, With a Christmas Twist

The Empire Cake, a classic British treat, carries a legacy that combines humble origins with enduring popularity. 

Emerging during the early 20th century, it was particularly favoured during times of scarcity, such as the interwar period and World War II, when frugality and resourcefulness were key in the kitchen. 

Its roots lie in the inventive use of leftover cake or biscuit crumbs, transformed into something new and delightful.

This cake was often associated with the spirit of the British Empire, symbolising unity through its blending of simple yet varied ingredients. The recipe evolved over time, becoming a cherished bake in many households and bakeries across the UK. Today, the Empire Cake is celebrated not just for its nostalgic appeal but also for its simplicity and rich, fruity flavour.

Recipe for Empire Cake

Ingredients

For the Cake:

175g (6 oz) self-raising flour

150g (5 oz) butter or margarine (softened)

150g (5 oz) caster sugar

3 medium eggs

1 tsp baking powder

50g (2 oz) ground almonds (optional, for added texture)

100g (4 oz) dried mixed fruit

50g (2 oz) glacé cherries (halved)

1 tsp vanilla extract

Zest of 1 lemon

For Decoration:

200g (7 oz) icing sugar

2–3 tbsp lemon juice (or water)

A handful of glacé cherries or sprinkles

Method

Preheat and Prepare: Preheat your oven to 170°C (150°C fan)/Gas Mark 3. Grease and line a 20cm (8-inch) round cake tin.

Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy.

Add Eggs and Vanilla: Gradually add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Combine Dry Ingredients: Sift the flour and baking powder into the mixture. Gently fold it in with a spatula, followed by the ground almonds (if using).

Incorporate Fruits: Toss the mixed dried fruit and glacé cherries in a little flour (to prevent sinking) and fold them into the batter. Add the lemon zest for extra zing.

Bake: Pour the batter into the prepared tin and level the top. Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean.

Cool: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Decorate: Mix the icing sugar with enough lemon juice to create a thick yet pourable icing. Drizzle over the cooled cake and decorate with glacé cherries or sprinkles as desired.

Serving Suggestions

Empire Cake is perfect for afternoon tea or as a lunchbox treat. Its combination of buttery richness and fruity bursts makes it universally appealing. For a seasonal twist, you can replace the dried fruit with cranberries and add a hint of warm spices like cinnamon and nutmeg for a Christmas version. 

The Empire Cake is more than a dessert; it’s a slice of history that reflects the resourcefulness and creativity of British bakers. Whether you’re making it for the first time or reviving a family tradition, it’s a recipe that deserves a spot in every kitchen.

And in the best traditions of all bakery TV programmes, here's one we prepared earlier! Or, at least, one my wife iced and decorated this afternoon!