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Heavy Cake

Pastries
Cornwall

Soft pastry of flour, milk or cream and either eggs or lard mixed with a generous quantity of currants, baked about ¾ inch thick.

The name may possibly be derived from the work of the 'Huer', the cliff top lookout who would watch the ocean for signs of shoals of fish, and who carried out other tasks to support fishermen, including the baking of cakes.


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

CORNISH HEAVY CAKE

1 lb self raising flour
3 oz butter
3 oz lard
4 oz caster sugar
pinch of salt
8 oz sultanas

Put the dry ingredients without the sultanas in a bowl and rub in the fat. Add sultanas and milk and mix to a dough. Roll out into a slab about ¾ inch thick. Mark with cutting lines, brush with milk. Bake at 200C for about 20 minutes.






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