Cumberland Currant Cake
Shallow double-crust pasty filled with currants and citrus peel, often soaked in rum.
Compare with: Cumberland Nicky and Westmorland Pasties
Original Receipt from 'Cookery Illustrated & Household Management' by Elizabeth Craig (Odhams 1936)
Cumberland Currant Cake.
Minced Washed Currants
Roll Short Pastry into an oblong strip 10 by 20 inches. Cut the strips into two 10 inch squares. Spread one square with washed Currants, and sprinkle with Mixed Peel and Mixed Spice, then with Sugar. Brush the edges with water and cover with the second piece of pastry. Lightly press with a rolling pin, prick with a fork, and bake on a buttered tin in oven 190C Cut into four when cold.
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