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Shearing Cake

A dense and highly-flavoured cake, such as those made at sheep-shearing time, a social as well as a working occasion. (J.Salmon)

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1 lb Plain flour
8 oz Butter
Pinch Salt
2 Teaspoons Baking powder
10 oz sugar
Zest of 1 lemon
2 teaspoons caraway seeds
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 pint Milk
2 Eggs, beaten

Sieve the flour into bowl and rub in the butter, add the other dry ingredients. Stir in the milk and eggs and mix well. Turn into a greased and lined tin and bake at 170 °C / 325 °F / Gas 3 for 30 minutes, then reduce to 150 °C / 300 °F / Gas 2 for a further 2 hours.

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