Large round yeast-raised wheatflour cake with egg, sugar, butter and sweet spices.
Original Receipt from the Suffolk Local Authorities website '1Suffolk';
Suffolk Harvest Cake
8 ozs Flour
2 ozs Cornflour
1 tsp Baking powder
1/4 tsp Bicarbonate of soda
1/4 tsp Ground nutmeg
1/4 tsp Ground cinnamon
1/2 ozs Fresh yeast, finely crumbled
8 ozs Sugar
4 ozs Lard or butter
1/4 pint Milk
8 ozs Currants or sultanas
2 ozs Chopped candied lemon or orange peel
Pre-heat the oven to 180°C: 350°F: Gas 4
Sift the flour, cornflour, baking powder, bicarbonate of soda, nutmeg and cinnamon into a large bowl.
Rub in the crumbled yeast and stir in the sugar.
Cut the lard or butter, whichever you are using, into flakes and rub into the dry ingredients.
In a jug, beat together the milk and egg and stir into the mixture.
Finally, add the dried fruit and candied peel. And combine all the ingredients together.
Grease and line a 10inch cake tin and pour in the mixture.
Cover and leave in a warm place for 30 minutes to rise.
Cook for 2 hours but keep an eye on the top of the cake and cover if it starts to brown too quickly before the 2 hours is up.
Once the cake is removed from the oven and still hot, the top can be brushed with a little milk to give a nice shine.
Serve in slices, delicious spread with butter.
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