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 Soda-raised sponge cake with currants mixed-in. We have been unable to trace the origin of this cake, but then neither could the editor of ‘The Queen‘ when someone wrote to them asking about it on Saturday 4 August 1900 Image: Alex Bray… See also: Grasmere Gingerbread  Receipt from Denis Scadeng at www.burdon.demon.co.uk/grasmere.htm;Cake mix Weigh the following directly into a food processor: 12 oz self-raising flour 2 level tsps mixed spice 1/2 level teaspoon bicarbonate of soda or baking powder and mix in food processor for a few seconds. Add 6 oz soft margarine and “rub in” in food processor. Add 6 oz demerara sugar 6 oz currants 3 oz sultanas and stir in. Put the following in a bowl: 1/2 pint milk 1 tbsp lemon juice then add to mixture and mix until it has a dropping consistencey. Leave overnight or for a few hours. Place in a 20 cm round cake tin, greased and bottom lined with parchment. Smooth the surface and cover with foil. Place in fan assisted oven at 150 °C for 1 hour 45 min. (+15 if necessary). It should be well risen and firm – test with scewer. Remove and cool on a rack. Bon appetit  |
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