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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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High tea was a hearty farmhouse meal that began with cold meats or pies with salad and bread and butter and progressed through scones, teabread and jelly or trifle to finish up with a rich fruit-filled cake. Ingredients:
5 ounces butter |
6 tablespoons golden syrup |
8 ounces raisins |
8 ounces currants |
8 ounces sultanas |
4 ounces chopped dates |
1 finely grated lemon, rind of |
1/4 pint milk |
8 ounces flour |
1 pinch salt |
1 1/2 teaspoons mixed spice |
1 teaspoon ground nutmeg |
2 eggs, beaten |
1/2 teaspoon bicarbonate of soda |
Directions:
1. Set oven to 325 degrees Fahrenheit or Mark 3.
2. Place the butter, syrup, fruit, lemon rind and milk in a saucepan and heat until the butter is melted. Simmer for 5 minutes, stirring gently. Allow to cool.
3. Sieve together the flour, salt and spices into a bowl and make a well in the center.
4. Beat the eggs lightly together, pour into the well, but do not stir in just yet.
5. Add the soda to the butter mixture; pour into the well over the eggs and mix thoroughly.
6. Turn into a 7 or 8 inch cake tin lined with buttered greaseproof paper and smooth over the top.
7. Bake for 1 3/4 to 2 hours, covering the top with kitchen foil if it appears to be browning too quickly.
8. Cool in the tin for 10 minutes, then turn out on to a wire rack.
9. Remove the paper when the cake is cold.
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