Cornish heavy cake

Preparation info
  • For


    • Difficulty


Appears in
Oats in the North, Wheat from the South: The history of British Baking, savoury and sweet

By Regula Ysewijn

Published 2020

  • About

It’s not certain when this cake came into existence, but Cornwall locals claim it’s an age-old cake. This recipe comes from a booklet from around 1920 that contained Cornish recipes. It’s a flat, rough cake with currants that actually looks more like a Rock cake.


  • 50 g ( oz) butter, at room temperature
  • 50 g (


For a 22 x 33 cm (8½ x 13 inch) baking tray

Preheat your oven to 190°C (375°F) and line the baking tray with baking paper.

Roughly mix the butter and lard with the flour, sugar and salt.

Add the milk or water and knead until combined. Add the currants and cand