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 A dense and highly-flavoured cake, such as those made at sheep-shearing time, a social as well as a working occasion. (J.Salmon)  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk1 lb Plain flour 8 oz Butter Pinch Salt 2 Teaspoons Baking powder 10 oz sugar Zest of 1 lemon 2 teaspoons caraway seeds 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 pint Milk 2 Eggs, beaten Sieve the flour into bowl and rub in the butter, add the other dry ingredients. Stir in the milk and eggs and mix well. Turn into a greased and lined tin and bake at 170 °C / 325 °F / Gas 3 for 30 minutes, then reduce to 150 °C / 300 °F / Gas 2 for a further 2 hours.  |
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