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