“Royal Cake” can refer to a few different cakes depending on the tradition — but the most common and beloved versions are rich, buttery celebration cakes often layered or fruit-filled. Below is a classic Royal Cake recipe inspired by the traditional British royal fruit-and-almond cake, similar to what’s served at royal celebrations. 👑🍰
👑 Royal Cake (Traditional Fruit & Almond Cake)
Ingredients:
For the Cake:
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1 cup unsalted butter, softened
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1 cup brown sugar (lightly packed)
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4 large eggs
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2 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp salt
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1 tsp cinnamon (optional)
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1/2 tsp nutmeg (optional)
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1 cup chopped mixed nuts (almonds, pecans, walnuts)
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2 cups mixed dried fruit (raisins, currants, cherries, chopped dates, or candied peel)
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1/4 cup orange juice (or brandy for a richer flavor)
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Zest of 1 orange or lemon
For the Topping (optional):
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1/4 cup apricot jam, warmed
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Marzipan or almond paste (optional, for a royal-style finish)
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Powdered sugar for dusting
🧑🍳 Instructions:
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Preheat Oven:
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325°F (160°C). Grease and line a 9-inch round cake pan (or loaf pan) with parchment paper.
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Prepare the Fruit:
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Toss dried fruit with 2 tablespoons of the flour to prevent sinking.
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Add orange juice or brandy and let soak while you prepare the batter.
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Cream Butter and Sugar:
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In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
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Add eggs one at a time, mixing well after each addition.
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Combine Dry Ingredients:
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In another bowl, whisk together flour, baking powder, salt, and spices (if using).
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Gradually add to the butter mixture, mixing until combined.
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Fold In:
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Stir in soaked fruit (and any leftover liquid), nuts, and zest.
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Bake:
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Pour batter into the prepared pan and smooth the top.
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Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
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Cool completely in the pan before removing.
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Glaze and Decorate:
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Brush the top with warm apricot jam.
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Optional: Cover with rolled marzipan and dust with powdered sugar for a royal presentation.
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🍽️ Serving Ideas:
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Perfect for tea time or holidays.
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Can be made ahead—flavor deepens over a few days.
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Pairs beautifully with hot tea or coffee.
Would you like me to give you a modern “Royal Cake” version (like the vanilla-almond sponge served at royal weddings, with layers and frosting)?
