Elderberry cake

Elderberry cake


2 people made this

About this recipe: Freezer broke down and I had to use up my stored elderberries. I decided to make this cake with it. My family enjoyed it but I was unsure.

Makes: 1 cake

  • 340g (12 oz) elderberries, defrosted if frozen
  • 110g (4 oz) butter or margarine, melted
  • 175g (6 oz) sugar
  • 2 eggs, beaten
  • 175g (6 oz) self raising flour
  • 1 teaspoon mixed spice
  • 1/2 teaspoon lemon juice

Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

  1. Turn the oven on to 170 C / Gas 3.
  2. Using a sieve, squash the elderberries and remove the pips, stalks, etc. so only the pulp should be used, otherwise the cake will not have a smooth texture
  3. Combine the elderberry pulp with the remaining ingredients. Mix until smooth and admire the colour. Tip into a greased or lined cake tin.
  4. Bake in the oven for 1 hour, or until a skewer inserted in the centre comes out clean. Remove from tin and allow to cool completely on a baking rack.


My family said it tasted better the next day, I was still unsure.

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