8 oz Flour
2 oz Cornflour
1 ts Baking powder
1/4 ts Bicarbonate of soda
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon
1/2 oz Fresh yeast, finely crumbled
8 oz Sugar
4 oz Lard or butter
1/4 pt Milk
1 Egg
1/2 lb Currants or sultanas
2 oz Chopped candied lemon
Or orange peel
Set oven to 350/F or Mark 4. Sift together the flour, cornflour,
baking powder, bicarbonate of soda and spices. Rub in the crumbled
yeast, then stir in the sugar. Cut the fat into flakes arzd rub into
the dry ingredients. Beat together the milk and egg and stir into the
mixture; then add the dried fruit and candied peel and combine well
together. Turn into a well-greased and lined 10 inch cake tin. Cover
and leave in a warm place for 30 minutes to rise; then cook for 2
hours, covering the top of the cake if it browns too quickly. When
removed from the oven the top of the cake can be lightly brushed with
a little milk, while still hot, to give a sheen. Serve in slices,
eithei- plain or spread with butter.
Yields
1 Cake