Yorkshire Cake

• Nearly every Yorkshire cookery book has a version of this light fruit cake.
• It is usually called ‘cut & come again cake’.
• It originated as a cake using yeast but by the mid 1800s with the invention of baking powder the recipes became more like this one.
• In Poland it would be called a keks.
• Rather than bake it in a loaf tin or a square tin I have found that a lower rectangular tin is good – rather like a placek.
• It is very easy to make as there is just rubbing in of butter into flour and then the other ingredients are stirred in.
• The recipe uses brown sugar – not readily available in Poland – but granulated sugar should work as well.

INGREDIENTS

• 275g plain flour
• 2 ½ teaspoons baking powder
• ¼ teaspoon of ground cinnamon
• 175g butter
• 175g soft brown sugar
• 120g currants
• 175g sultanas
• 50g raisins
• 50g chopped mixed peel
• 4 beaten eggs
• 3 tablespoons of brandy (or milk – not tested)

METHOD

• Preheat the oven to GM4 – 180°.
• Grease and line three sides of a 32×22 cm baking tin using 1 long piece of baking paper.
• Mix the flour with the baking powder.
• Rub in the butter until it is like breadcrumbs.
• Stir in the cinnamon.
• In another bowl mix together the dried fruits and sugar.
• Mix the flour mixture together with with fruit and sugar mixture.
• Stir in the beaten eggs.
• Mix in the brandy to make a soft consistency.
• Spoon the cake mixture into the tin and flatten the top.
• Bake for around 45 minutes – cover the top if it starts to burn.
• Leave to cool in the tin and then on a wire rack.