An Exceedingly Good Country Slice Cake Recipe

A rather famous make of Country Slice cakes have been enormously popular since they were first introduced in the 1970’s. As a child I remember how much of a treat they were as they were one of the more expensive varieties so I wasn’t too surprised to see them recently in the supermarket priced at £1.49 for six very small slices.

So, I decided to set about developing my own version of this delicious lightly spiced fruit cake as I was sure it could be made for much less…and I was right!

 

Even using the best ingredients bought at full price and not when on special offer (something that doesn’t happen often here at The Thrifty squirrels! We always stock up when there are offers to be had!) I have made this cake for around the same price as a small box of the mass produced ones…but I know exactly what’s gone into it and better still I’ve got at least twice as much cake! 12 large slices instead of 6 small ones. As a careful shopper you could make this cake for under £1.00!

This is a lovely lightly spiced fruit cake, simple and quick to make but it has something a little extra that sets it apart from any other fruit cake. When the cake has cooked it is drizzled with a spicy syrup for extra flavour – perfect!

An Exceedingly Good Country Slice Cake Recipe
Yields 12
A lightly spiced fruit cake ideal for picnics and lunchboxes
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
For The Cake
  1. 115 g (4 oz) butter
  2. 115 g (4 oz) light soft brown sugar (this adds a bit more flavour but makes the cake a little darker in colour, you could use ordinary caster sugar instead)
  3. 2 eggs, beaten
  4. 140 g (5 oz) self raising flour
  5. 1 teaspoon baking powder
  6. 1 teaspoon mixed spice
  7. 1/2 teaspoon cinnamon
  8. 1 tablespoon milk
  9. 85 g (3 oz) mixed dried fruit (sultanas & currants)
  10. 1 tablespoon demerara sugar
For the spicy syrup
  1. 2 tablespoons caster sugar
  2. 2 tablespoons water
  3. a pinch of mixed spice and a pinch of cinnamon - 1/4 teaspoon in total
Instructions
  1. Grease and base line an 18 cm (7") cake tin and preheat the oven to gas 4 (180c /350f)
  2. Make the cake by creaming together the butter and sugar until light and fluffy. Gradually add the beaten eggs, beating well between each addition. Add a tablespoon of the flour half way through to help prevent the mixture curdling.
  3. Sift together the flour, baking powder, mixed spice and cinnamon then gradually fold into the creamed butter and sugar followed by the milk and dried fruits.
  4. Carefully spoon the mixture into the prepared tin and level the top. Sprinkle over the demerara sugar to give a crunchy topping.
  5. Bake in the centre of the oven for about 30 minutes or until a skewer inserted into the centre of the cake comes out clean.
  6. Make the spicy syrup by placing the caster sugar, water and spices into a small saucepan and heat gently until the sugar has dissolved. Turn up the heat and simmer for about 1 minute until it is slightly thickened and syrupy.
  7. Turn the cake out onto a cooling rack upside down so that the base of the cake is facing upwards.
  8. Using a teaspoon, carefully spoon over the spicy syrup, covering all of the base of the cake as evenly as possible.
  9. Leave to cool then cut the cake into 12 slices.
Notes
  1. You can make this cake even more quickly using the all-in-one method. Use soft tub margarine and put all of the ingredients except the dried fruits, in a large bowl. Omit the milk as the tub margarine is much moister and so the milk is not necessary. Mix (with an electric whisk or stand mixer for speed) until well combined. Stir through the dried fruits and proceed as above. Using a soft tub margarine will give you a slightly more fragile cake.
The Thrifty Squirrels http://thethriftysquirrels.co.uk/
Mr Kipling Country Slice Cake

10 thoughts on “An Exceedingly Good Country Slice Cake Recipe

  • 16/08/2015 at 9:24 pm
    Permalink

    I’ve made this cake three times, with self-raising flour as listed and with plain flour+baking powder. It tastes great, but each time sinks in the middle. What am I doing wrong?

    Reply
    • 25/08/2016 at 6:00 pm
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      It sounds as though you may need to bake the cake just a little longer. The main reason for cakes sinking are usually under baking, opening the oven door before the cake is cooked or adding too much raising agent. Measure the baking powder carefully, check the temperature of your oven and try baking it a for another 5 mins or so to make sure it is cooked through before taking it out of the oven.

      I hope this helps but if you still have problems let me know and we can put our heads together and find the solution 🙂

      Reply
  • 08/02/2016 at 6:49 am
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    My husband loves this shop bought cake, but I love baking so thought I would try and find the recipe for him. Thought I would give this one a go and it’s perfect. Used golden cater sugar and only had an 8″ tin, but other than that followed it exactly. Thanks for the recipe, it’s really lovely and will certainly be baking it again. Suspect it might become one of the favourites.

    Reply
    • 08/02/2016 at 9:30 am
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      So pleased to here that you have enjoyed this recipe. It’s one of our favourites too!

      Reply
  • 06/11/2016 at 11:10 pm
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    I an thinking of trying your delicious looking recipe. May I ask if I can bake this in a swiss roll tray rather than a tin? Will I need to change the cooking time if so? Thank you 🙂

    Reply
    • 17/11/2016 at 12:31 pm
      Permalink

      Hi Den, sorry for the delay in responding to your question but we have just moved house and things are a little hectic at the moment! This recipe should work well in a shallower tin but the cooking time will need to be reduced if the cake is going to be thinner. It really all depends on the size of the tin you are going to use but I would start checking for doneness after about 12 minutes – if it’s not done then you can keep a careful eye on it from there 🙂 I do hope this helps and please do let me know how it goes 🙂

      Reply
  • 17/11/2016 at 10:27 am
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    Made this twice now, second time I doubled the amount of ingredients and made a tray bake out of it. Has some family round for dinner and the whole lot disappeared in one night!

    Reply
    • 17/11/2016 at 1:18 pm
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      Hi Ian, what a great idea to double the recipe and make a traybake – perfect for feeding a crowd 🙂 This is one of our most popular recipes so I’m very pleased to hear that everyone enjoyed it.

      Reply
  • 10/12/2016 at 9:28 pm
    Permalink

    I made this today. I didn’t do the syrup and added 20g of semolina. Absolutely gorgeous.

    Reply
    • 07/02/2017 at 2:29 pm
      Permalink

      Hi Pat, the syrup adds a nice spicy kick to the cake but without it, it becomes a lovely subtly spiced cake – a nice change! Would be interested to know how the semolina changed the outcome of the recipe…

      Reply

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