‘English’ Tea Cake


I love spice cakes, and my mom send me this recipe along when I asked her, I recall her making this from time to time during my childhood. It is an old recipe, my mom send me a scan of an old recipe card, I think it is from the 70s. It is part of a series of recipe that Danish flour company Amo distributed in stores at the time. They have also published all the old ones on their website, but it is of course more fun to use the one with my mom’s handwritten notes.


I love the blend of spices of this, and all the raisins. Simple and delicious. I doubt it is actually English as such, but that is what they named it.


  • 500 g all purpose flour (17.6 oz)
  • 250 g butter (softened) (8.8 oz)
  • 250 g sugar (8.8 oz)
  • 2 eggs
  • 250 ml milk (1 cup)
  • 250 g raisins (8.8 oz)
  • 1 tbsp ground cardamom
  • 1 tbsp gound cinnamon
  • 1 tsp ground cloves
  • 1 tsp baking powder


  • Method:

1. Grease 2 loaf tins and preheat the oven to 175 C / 350 F.

2. Use an electric mixer to mix sugar and butter until it is soft and fluffy.



3. Add the eggs one at a time, mixing well after each

4. Add all the dry ingredients (flour, spices, baking powder) and mix, then mix in the raisins.



5. Pour the batter into the prepared tins


6. Bake for about 1 hour, or until the top is well browned and a toothpick inserted comes out clean.


7. Let cool a bit on a wire rack, then take them out of the tins to cool completely.

Enjoy with tea (or coffee)! You can see that I have half a cake with no raisins, my husband is not too fond of raisins in baked goods, so I make a bit for him without. However, since this cake is not really that sweet or moist without the raisins I can’t really recommend omitting the raisins.

If it gets a little dry after a few days, it is great toasted with butter.