Soda-raised sponge cake with currants mixed-in. We have been unable to trace the origin of this cake, but then neither could the editor of 'The Queen' when someone wrote to them asking about it on Saturday 4 August 1900
Image: Alex Bray...
See also: Grasmere Gingerbread
Receipt from Denis Scadeng at www.burdon.demon.co.uk/grasmere.htm;
Weigh the following directly into a food processor:
12 oz self-raising flour
2 level tsps mixed spice
1/2 level teaspoon bicarbonate of soda or baking powder
and mix in food processor for a few seconds.
6 oz soft margarine
and "rub in" in food processor.
6 oz demerara sugar
6 oz currants
3 oz sultanas
and stir in.
Put the following in a bowl:
1/2 pint milk
1 tbsp lemon juice
then add to mixture and mix until it has a dropping consistencey.
Leave overnight or for a few hours.
Place in a 20 cm round cake tin, greased and bottom lined with parchment. Smooth the surface and cover with foil.
Place in fan assisted oven at 150 °C for 1 hour 45 min. (+15 if necessary).
It should be well risen and firm - test with scewer.
Remove and cool on a rack.
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