Cornish Heavy Cake

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • lb plain flour
  • 4oz butter or cream
  • 4oz beef dripping
  • 12oz currants
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ teaspoon grated lemon peel


    Mix the butter or cream and the dripping in to the flour without breaking it up too finely. Add the other ingredients and mix to a stiff’ dough with a little water. Roll out on a board and then roll up the dough again. Leave for an hour and roll out the dough into a circle about half an inch thick. Cut across with a knife very lightly into fair-sized squares. Bake at 400°F, 200°C, gas mark 6 for twenty-five minutes.