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Vale of Blackmore cake

Vale of Blackmore cake on greaseproof paper with one slice cut out. For Vale of Blackmore cake.

Most counties in England have a version of a rich fruit cake to be served at teatime.  This somewhat lighter cake was served at ‘luncheon’ during the Blackmore Vale Hunt in Dorset.  The original recipe omits the eggs, but this results in a rather dense, heavy cake, so I have added them to make it lighter in texture.

Equipment

  • Weighing scales
  • Measuriing jug
  • 19cm springform cake tin
  • Baking paper
  • Large mixing bowl
  • Electric hand whisk
  • Small saucepan
  • Cooling rack

Preparation method

  • Preheat oven to 170C/325F/gas 3.
  • Grease the cake tin and line with baking paper.
  • Place the butter and sugar in the large mixing bowl and beat with the electric hand whisk until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Warm the milk to blood heat in the saucepan, add the syrup and mix thoroughly to incorporate it.
  • Sift the flour into the bowl followed by the milk and syrup mixture.
  • Carefully fold in to a smooth batter.
  • Add the raisins and peel and stir in until all the ingredients are evenly incorporated.
  • Transfer the cake batter into the prepared cake tin.
  • Place in the preheated oven and bake for 1 hour 30 minutes or until a skewer inserted into the cake comes out clean. After an hour, check that the top of the cake is not burning – if it is, cover with a sheet of kitchen foil.
  • Remove the cake from the oven and allow to cool in the tin for 10 minutes before turning out onto the cooling rack.
  • Allow to cool to room temperature before serving.

Note: I tend to prefer to use a hand-held electric whisk when making cakes so the recipes refer to this, but you may prefer to use a stand mixer.  Just use the beater for mixing cake batters and the whisk for egg whites and cream.
For tips and advice see my guide on making cakes.
 More fruit cake recipes
Christmas cake
Dundee cake
Simnel cake
Twelfth Night cake

Victorian

Serves:
8
Prep Time 30 minutes
Cook Time 1 hour
Cooling time 1 hour
Total Time 2 hours 30 minutes

Ingredients

  • 120 g unsalted butter, softened
  • 120 g caster sugar
  • 3 medium eggs, beaten
  • 350 g self-raising flour
  • 100 ml whole milk, warmed
  • 1 tbsp golden syrup
  • 250 g raisins
  • 100 g mixed chopped peel

Nutrition

Nutrition Facts
Vale of Blackmore cake
Serving Size
 
150 g
Amount per Serving
Calories
500
Percent of Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
8.4
g
53
%
Cholesterol
 
95
mg
32
%
Sodium
 
89
mg
4
%
Potassium
 
319
mg
9
%
Carbohydrates
 
85
g
28
%
Fiber
 
1.6
g
7
%
Sugar
 
48
g
53
%
Protein
 
9.5
g
19
%
Calcium
 
54
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Baking, Dried fruit, Fruit cake, Victorian

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace