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Suffolk Harvest Cakecakes, english 8 oz flour 2 oz cornflour 1 teaspoon baking powder 1/4 teaspoon bicarbonate of soda 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/2 oz fresh yeast, finely crumbled 8 oz sugar 4 oz lard or butter 1/4 pint milk 1 egg 1/2 lb currants or sultanas 2 oz chopped candied lemon 1 or orange peel Set oven to 350/F or Mark 4. Sift together the flour, cornflour, baking powder, bicarbonate of soda and spices. Rub in the crumbled yeast, then stir in the sugar. Cut the fat into flakes arzd rub into the dry ingredients. Beat together the milk and egg and stir into the mixture; then add the dried fruit and candied peel and combine well together. Turn into a well-greased and lined 10 inch cake tin. Cover and leave in a warm place for 30 minutes to rise; then cook for 2 hours, covering the top of the cake if it browns too quickly. When removed from the oven the top of the cake can be lightly brushed with a little milk, while still hot, to give a sheen. Serve in slices, eithei- plain or spread with butter.
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