Granny’s High Tea Cake

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz self-raising flour
  • 1 rounded teaspoon mixed spice
  • 1 level teaspoon grated nutmeg
  • pinch of Salt
  • 5oz butter
  • 6 level tablespoons golden syrup
  • 4oz chopped stoned dates
  • 8oz stoned raisins
  • 8oz currants
  • 4oz sultanas
  • 4oz chopped mixed peel
  • ¼ pint and 2 tablespoons milk
  • 2 eggs
  • ½ level teaspoon bicarbonate of soda


    Put the butter, syrup, fruit, peel and milk into a saucepan. Heat slowly until butter is melted, then simmer gently five minutes, stirring once or twice. Remove and cool. Beat eggs lightly. Make a well in the centre of the dry ingredients. Add the eggs but do not stir. Stir bicarbonate of soda quickly into cooled mixture, add to dry ingredients and mix thoroughly, beating well. Put into a seven-inch cake tin lined with greaseproof paper and brushed inside with melted butter. Bake for one and three quarter hours on the middle shelf at 325°F, 170°C, gas mark 3. Cool on wire tray.