Heavy Cake

Heavy Cake. made up light.

450g S.R. Flour

125g butter or margarine

300ml milk to mix

a little peel [optional]

175g currants and sultanas mixed

100g lard

100g sugar

1 egg [optional]

a good pinch salt

Method: Rub the fats into the flour. Add sugar and fruit. Add salt and milk, mixing with a knife till it becomes dough. Place on a floured board and roll out 2cm thick. Score the top lightly with the back of a knife. Brush with milk, water or egg. Place on a flat baking tray; cook for 20 minutes at 200C. Cut into good sized squares.

Proper Heavy Cake

225g mixed fruit (threequarters currants, the rest sultanas]

100g margarine

400g plain flour

A little peel [optional]

75g sugar

300ml milk

50g butter

50g S.R. Flour

125g lard

quarter teaspoon salt

Method: Place the flour in a bowl. Rub in the lard and margarine lightly, add sugar, salt and fruit. Mix with the milk. Roll out mixture on a flour board. Dab butter on two thirds of the surface, fold the unbuttered side over and fold again, rest for 30 minutes. Roll out again and fold in three. Rest a little then roll out again 2cm thick into a large round or square. Score crisscross lines on the top. Brush with egg or milk wash. Bake 200C for 20 minutes.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.10.