The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- 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
- Sausages
- Scones
- Soups
- Sweets and Toffee



Harrier Cake

Cakes
Yorkshire

A soda-raised sponge made with a proportion of golden syrup or treacle, with chopped dates and walnuts mixed-in.


Original Receipt from J.Salmon cookbook 'Yorkshire Teatime Recipes'.

Harrier Cake
A plain date and walnut cake which is best eaten within a day or two.
1/2 lb flour
1/2 oz bicarbonate of soda
3/4 teaspoon baking powder
1 teaspoon mixed spice
4 oz butter, softened
1/2 pint milk (approx)
4 oz caster sugar
1/2 lb chopped dates
2 oz chopped walnuts
1 oz black treacle or golden syrup
1 egg, beaten

Set oven to 350° F or Mark 4. Grease and line a 6 to 7 inch cake tin. Sift the flour, bicarbonate of soda, baking powder and spice together into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the sugar and fold in the chopped dates and walnuts. Mix in the treacle or syrup and the beaten egg with the milk to a dropping consistency. Spoon into the tin and bake for 11/2 to 2 hours or until a skewer inserted comes out clean. Leave in the tin to cool before turning out on a wire rack.





Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats