8 oz Flour
4 oz Butter
4 oz Brown sugar
4 oz Sultanas
4 oz Currants
1/2 oz Yeast
1/4 ts Bicarbonate of soda
1/2 ts Ground nutmeg
1/2 ts Allspice
1/4 pt Milk
1/2 oz Ground rice
1/2 oz Glace cherries
Few drops almond essence
Set oven to 300/F or M.rk 2. Grease and line a 7 inch x 9 inch x 2
inch deep baking or roasting tin. Warm the milk slightly and
dissolve the yeast in it. Rub the butter into the flour in a bowl
and add the rest of the dry ingredients. Mix in the combined yeast
and milk. The finished mixture should be soft in texture. Pour the
mixture into the tin and bake for 30-45 minutes until the cake is
set. Leave in the tin for 10-15 minutes and turn out on to a wire
rack to cool. This cake is also called “Cut and come again cake”.
Yields
4 Servings