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 Heavy, spiced fruit cake made with dripping instead of lard or butter. A type of Dripping Cake.  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukIlkley Cake 1 lb flour 1/2 teaspoon salt 3 teaspoons baking powder 1 teaspoon mixed spice 1 teaspoon grated nutmeg 4 oz dripping 12 oz soft brown sugar 8 oz currants 4 oz raisins 2 oz chopped mixed peel Set oven to 350° F or Mark 4. Grease and line an 8 to 9 inch cake tin. Sift the flour, salt, baking powder and spices into a bowl and rub in the fat until the mixture resembles breadcrumbs. Stir in the sugar, currants, raisins and candied peel and mix to a dropping consistency with just sufficient cold water. Put into the tin and bake for about 2 hours or until a skewer inserted comes out clean. Leave in the tin to cool and turn out on to a wire rack.  |
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