Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Cumberland Currant Cake
Pies and Pastries

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.

Short Pastry
Mixed Peel
Minced Washed Currants
Mixed Spice

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.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018