Clyst William Barton Cake

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      1 hr 30

Appears in

By Geraldene Holt

Published 2011

  • About

A fruit cake that I devised using the old method of rubbing the butter into the mixture; named after the thatched Devon farmhouse that was our family home for twenty years and which dates from Domesday Book. Clyst is Old English for the spring which feeds the well in one corner of the flag-stoned kitchen.


  • 300 g / 10 oz plain flour
  • 175 g / 6


Measure the flour into a bowl and mix in the sugar. Add the butter in pieces and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the dried fruit, cherries, spice and baking powder. Beat the eggs with the treacle and mix in well. Spoon the mixture into the prepared cake tin and smooth level.

Bake in the preheated oven until cooked when a wooden skewer comes o