A Cake from Cumberland Recipe
This cake, which comes from the north English county of Cumbria, is a great example of a spiced, regional fruit cake which uses lard as the fat. This probably dates from a time when lard more readily available than butter. It's simple to make and tastes great with a cup of tea; if you are looking for a little bit more decadence, you could even spread some creamy butter on your slice!
- 1/2 lb (1 American cup) lard
- 1/2 lb (1 American cup) sugar
- 1 lb (1 American cup) golden syrup
- 1 teaspoon bicarbonate of soda
- 1 lb (4 American cups) flour
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- 4oz (1 American cup) currants
- 2 tablespoons lemon zest grated finely
- 1 egg
- Put the syrup, lard and sugar into a saucepan and melt over a low heat.
- Remove from heat.
- Put a little milk into a small jug and dissolve the bicarbonate in it.
- Stir this into the syrup, lard and sugar mix.
- Beat the dry ingredients into the mixture.
- Lastly beat in the egg and a little more milk if the consistency is too dry.
- Bake in a deep cake tin for about 2 hours in a moderate oven.
Prep Time: 15 minutes
Cook Time: 120 minutes
Yield: 1 cake