Victorian Luncheon Cake

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz self-raising flour
  • 4oz beef dripping
  • 4oz soft brown sugar
  • 1 egg
  • 3 tablespoons milk
  • 1 rounded teaspoon baking powder
  • 8oz currants


    Butter and flour the sides and base of a six inch loose-bottomed cake tin. Cream the dripping thoroughly, add sugar, and cream again. Sift the flour and baking powder together. Add two tablespoons flour to dripping mixture, then the egg and whip again. Continue adding flour gradually with single spoonsful of milk until both ingredients are absorbed. Turn into the prepared tin. Flour the currants and shake off the surplus flour in a sieve. Turn on to top of cake mixture and work in with a fork, being careful not to let the fork touch the base of the tin. Bake on middle shelf of oven at 325 °F, 170°C, gas mark 3 for one hour plus 10-15 minutes.