Oxford Lunch

Oxford Lunch

This cake recipe includes ground almonds which allows the cake to keep a little longer. It’s got lots of dried fruits and just a little spice. Great with afternoon tea.


  • 225g self-raising flour
  • 115g butter
  • 115g caster sugar
  • pinch salt
  • ½ tsp mixed spice
  • 125g sultanas
  • 100g glacé cherries
  • 50g mixed peel
  • 100g ground almonds
  • 1 free-range egg
  • 120ml whole milk
  • flaked almonds


  1. Sift the flour into a large mixing bowl along with the salt and ground spices. Rub butter into the flour until it resembles coarse breadcrumbs, then add the caster sugar and ground almonds.
  2. Toss the dried fruit in a little flour (this stops the fruit from sinking to the bottom of the baking tin) and add to the mixing bowl.
  3. Beat the egg into the milk and mix well with the dry ingredients.
  4. Pour (this is quite a wet batter) into a greased 2lb loaf tin and sprinkle the top liberally with flaked almonds. Bake at 160°C (140°C fan) for 1 hour 15 minutes.
  5. Leave to cool in the tin for a few minutes before removing. It’s best eaten on the day you bake it, but it will keep very well in an airtight box for 2-3 days. It also freezes quite well; just wrap in greaseproof paper and foil.

Makes 10-12 portions.


6 Responses to “Oxford Lunch”

  1. 1 Paddy Heffernan August 31, 2010 at 12:34 pm

    I have just used your recipe for Oxford Lunch and am awaiting its emergence from the oven. I noted that while there is 100g ground almonds in the ingredients they are not referred to at all in the method section. I put them in after the dried fruit and am hoping all turns out well.

  2. 3 Mary Duffy November 9, 2010 at 5:27 pm

    Before I try your recipe, I just wanted to check if there is just one egg, because you say ‘beat the eggs into the milk’. Thank you. Mary

  3. 5 gillian November 21, 2010 at 11:37 am

    hi there,

    just wondered how long oxford lunch will keep?

    if i make it now will it be ok for christmas?


    • 6 Toasted Special November 22, 2010 at 11:09 am

      Hi Gillian. It never lasts that long in my house, to be honest. I doubt very much if it would keep until Christmas as it doesn’t have any boozy preservatives in it, like Christmas cake/pudding does. It’s just a regular fruit cake really, so I’d say it will last about 5 days before it starts to stale. Hope this helps.


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