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

Random Page
Magic Menu
Really English?
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
About ...

Search more than 5,000 pages of Foods of England...

Heavy Cake


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?


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.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018