Cornish Heavy Cake

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 5lb plain flour
  • 1lb 14oz lard
  • 1lb 14oz sugar
  • oz baking powder
  • pints milk
  • 5lb mixed dried fruit and chopped peel


    Sift the flour, sugar and baking powder and lightly rub in the lard. Drop in the fruit and add the milk all at once, mixing lightly to a soft dough. Weigh out 1¼lb of mixture for each seven-inch sponge tin. Brush the top with beaten egg and bake at 425°F, 220°C, gas mark 7 for thirty minutes.