Half Pound Cake

half pound cake

Half Pound Cake

5 from 1 vote
So named because the main items are added in 225 g (8 oz) quantities, this is a version of old Englishplum cake, although no plums or prunes were ever used.
Servings: 16 slices
Calories: 333


  • 8 oz butter
  • 8 oz caster sugar
  • 4 eggs beaten
  • 8 oz plain flour sifted
  • 8 oz seedless raisins
  • 8 oz mixed currants and sultanas
  • 4 oz glace cherries
  • pinch of salt
  • 1/2 tsp ground mixed spice
  • 1 tbsp brandy
  • walnut halves to decorate


  • Grease and line a deep 20.5 cm (8 inch) round cake tin with greaseproof paper.
  • Cream the butter and sugar together until pale and fluffy. Gradually add the eggs, beating well after each addition. Fold in the flour, fruit, salt and spice, then add the brandy and mix in well to make a soft dropping consistency.
  • Turn into the prepared tin, level the top and decorate with the halved walnuts. Bake at 150°C (300°F) mark 2 for about 2 1/2 hours. If the top gets too brown, cover with paper. Leave to cool in the tin for 30 minutes, then turn out on to a wire rack to cool.
Calories: 333 kcal
Carbohydrates: 53 g
Protein: 4 g
Fat: 13g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 71 mg
Sodium: 123 mg
Potassium: 257 mg
Fiber: 2 g
Sugar: 26 g
Vitamin A: 414 IU
Vitamin C: 1 mg
Calcium: 24 mg
Iron: 1 mg
Dishes Cakes
Cuisine British
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5 from 1 vote (1 rating without comment)

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