Ingredients

• 8 ozs Flour
• 2 ozs Cornflour
• 1 tsp Baking powder
• ¼ tsp Bicarbonate of soda
• ¼ tsp Ground nutmeg
• ¼ tsp Ground cinnamon
• ½ ozs Fresh yeast, finely crumbled
• 8 ozs Sugar
• 4 ozs Lard or butter
• ¼ pint Milk
• 1 Egg
• 8 ozs Currants or sultanas
• 2 ozs Chopped candied lemon or orange peel

Method

1. Pre-heat the oven to 180°C: 350°F: Gas 4
2. Sift the flour, cornflour, baking powder, bicarbonate of soda, nutmeg and cinnamon into a large bowl.
3. Rub in the crumbled yeast and stir in the sugar.
4. Cut the lard or butter, whichever you are using, into flakes and rub into the dry ingredients.
5. In a jug, beat together the milk and egg and stir into the mixture.
6. Finally, add the dried fruit and candied peel. And combine all the ingredients together.
7. Grease and line a 10inch cake tin and pour in the mixture.
8. Cover and leave in a warm place for 30 minutes to rise.
9. Cook for 2 hours but keep an eye on the top of the cake and cover if it starts to brown too quickly before the 2 hours is up.
10. Once the cake is removed from the oven and still hot, the top can be brushed with a little milk to give a nice shine.
11. Serve in slices, delicious spread with butter.

If you have a recipe you would like us to try, please send it to: kerry.burn@onesuffolk.co.uk

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