1932 Yorkshire Spice Cake
Welcome Friends! Welcome to Sunday morning in our old cook book series. We're going to do yet another recipe out of this Five Roses Flour Cookbook, and this time around we're going to do something called a Yorkshire Spice Cake. It's in the Christmas cake section, and I have never come across this cake before, so I'm interested to find out how it works out. One of the interesting things about this Yorkshire spice cake is that it only has one spice in it, and that is nutmeg, so it'll be interesting to see what the flavour is with only one spice.
Ingredients
| Flour | 3 1/2 Cup (56 tbs) | |
| Baking powder | 4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Grated nutmeg | 3/4 | |
| Currants | 3 Cup (48 tbs) | |
| Raisins | 1 Cup (16 tbs) | |
| Mixed chopped peel | 3/4 Cup (12 tbs) | |
| Shortening | 3/4 Cup (12 tbs) | |
| Brown sugar | 1 1/2 Cup (24 tbs) | |
| Eggs | 3 | |
| Sweet milk | 1 Cup (16 tbs) |
Directions
GETTING READY:
1. Preheat oven to 325ºF
MAKING:
2. Cream the lard until light and fluffy, then cream in the brown sugar.
3. In a bowl mix the currants, raisins and a couple tablespoons of the flour.
4. In another bowl mix together the dry ingredients; flour, salt, baking powder, nutmeg.
5. Mix the eggs into the creamed sugar and lard, one at a time.
6. Slowly alternate adding the flour mixture and the milk to the creamed lard, sugar and eggs.
7. Mix in the currants and raisins.
8. Scrape half the batter into a 9x9” pan lined with parchment.
9. Spread half the candied peel on top.
10. Spread the remainder of the batter in the pan and top with the remaining peel.
11. Bake for just over 1 hour or until a tester comes out clean - there is a real risk of over baking and ending up with a dry cake.
SERVING:
12. Serve and Enjoy!
Recipe Summary
