North Country Overnight Spice Cake

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb plain flour
  • 6oz lard
  • 2oz unsalted butter
  • 8oz caster sugar
  • 4oz ground almonds
  • 2 teaspoons mixed spice
  • teaspoons bicarbonate of soda
  • 8oz currants
  • 8oz raisins
  • ½ pint sour milk


    Rub the fat into the flour until the mixture resembles fine crumbs. Sift in the sugar, almonds, spice and soda. Scatter the currants and raisins over the mixture. Mix to a soft dough with the milk. Place the mixture in an 8-9 inch round cake tin, greased and lined with foil or parchment paper. Leave overnight. Next day, bake at 325°F, 170°C, gas mark 3 for one hour, then reduce the heat to 300°F, 150°C, gas mark 2 for a further one and a half hours or until the cake is springy and brown. Cool well on a wire rack before cutting.