Jubilee Cake, or Jubilee Loaf as it’s sometimes called, is a simple cake that’s big on nostalgia (and sultanas). It tastes like something your Nana would make on those long, carefree afternoons that only really exist in childhood.
This version is something my great Nana Ling used to make a lot judging by the few spills on the page of her notebook that contains this recipe.
The fun part of this recipe is icing it. This Jubilee Cake is iced while still hot from the oven, and then topped with coconut and almonds. To ice, I place the cake on a cooling rack with a baking paper-lined tray underneath. That way, I can catch the icing that runs off and scoop it up with a spoon to cover the parts of the cake that miss out on icing the first time around – so the entire cake is coated in smooth, glossy icing.
A celebratory cake
Although it’s a fairly simple cake by today’s standards, the Jubilee Cake – as the name suggests – was traditionally used to mark special occasions.
The best information I could find about its long history is on this food historian’s blog.
Nana Ling’s Jubilee Cake recipe
Keep scrolling for the tested and tweaked version.
- 20 grams butter
- 1 cup SR flour
- 1 pinch salt
- 2 tablespoons caster sugar
- 1/2 cup milk
- 1 egg
- 1/2 cup sultanas
- 1/4 cup peel or chopped glace cherries
- 1 tablespoon hot milk
- 1 cup icing sugar
- 1/4 cup shredded coconut
- 1/4 cup sliced natural almonds
- Pre-heat oven to 180 degrees celsius (fan-forced).
- Rub chopped butter (straight from fridge) into flour.
- Add the salt and sugar and combine.
- Combine milk and well beaten egg before adding to the dry ingredients. Stir well to combine. Use a whisk if necessary to form a batter with a smooth consistency.
- Add sultanas and peel/cherries and mix well.
- Bake for half an hour.
Icing and Decorating
- Combine hit milk and icing sugar to a smooth consistency. Pour over the cake as soon as you take it from the oven.
- Decorate with coconut and almonds.