Heavy Cake

Heavy cake, a traditional Cornish tea-time treat is sugary, sweet and filling – and light! It is ideal for holiday picnics as it can be made and transported in one piece and then cut up just before eating.

ABOUT

16 SQUARES

8 oz. self-raising flour

½ teaspoon salt

4 oz. butter

2 teaspoon ground mixed spice or ground allspice

3 oz. plus

1 tablespoon sugar

3 oz. raisins

3 oz. chopped mixed candied peel

2 fl. oz. plus

1 tablespoon milk

Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).

Sift the flour and salt into a large mixing bowl. Add the butter and cut it into small pieces with a table knife.

With your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add half of the mixed spice or allspice, 3 ounces of the sugar, the raisins and candied peel. Stir them thoroughly into the mixture with a wooden spoon. Add 2 fluid ounces of the milk and knead the mixture with your hands until it makes a firm dough.

Turn the dough out on to a floured board and roll it out to a large rectangle 9 by 5 by -inch thick. Place the rectangle of dough on a baking sheet. Brush the top of the dough with the tablespoon of milk and sprinkle it with the tablespoon of sugar and the remaining mixed spice or allspice. Place the baking sheet in the oven and bake for 30 minutes.

Allow the cake to cool before cutting it into large square pieces.

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