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



Ilkley Cake

Cakes
Yorkshire

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.uk

Ilkley 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.







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


  BUILT WITH WHIMBERRY  

matrixstats