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jubilee cake
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5 from 7 votes

Jubilee Cake

Nana Ling's Jubilee Cake. Iced while hot and decorated with coconut and almonds.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: Australian, English
Keyword: jubilee cake
Servings: 10 people
Calories: 197.36kcal



  • 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 hot 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.


Calories: 197.36kcal | Carbohydrates: 35.42g | Protein: 3.38g | Fat: 5.22g | Saturated Fat: 2.29g | Cholesterol: 22.04mg | Sodium: 37.61mg | Potassium: 122.42mg | Fiber: 1.2g | Sugar: 22.25g | Vitamin A: 93.5IU | Vitamin C: 0.23mg | Calcium: 33.1mg | Iron: 0.96mg