Cornish heavy cake

Name: Cornish heavy cake
Yield: For 6-8 people
Cuisine: United Kingdom
Ingredients: 50 g (1¾ oz) butter, at room temperature; 50 g (1¾ oz) lard; 340 g (11¾ oz) plain (all-purpose) flour; 50 g (1¾ oz) white sugar; 50 g (1¾ oz) candied citrus peel; 1 egg yolk + 1 tbsp milk, for egg wash; ½ tsp sea salt; 125 ml (4 fl oz) milk or water; 180 g (6 oz) currants; white sugar, for dusting

Preparation info

For
6-8
people

Difficulty
Medium

Appears in

Oats in the North, Wheat from the South

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.

Ingredients

50 g (1¾ oz) butter, at room temperature
50 g (1¾

Europe
United Kingdom
Cake

Method

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