Suffolk harvest cake(english)

1 Cake

Ingredients

Quantity	Measure	Ingredient
8	ounces	Flour
2	ounces	Cornflour
1	teaspoon	Baking powder
¼	teaspoon	Bicarbonate of soda
¼	teaspoon	Ground nutmeg
¼	teaspoon	Ground cinnamon
½	ounce	Fresh yeast, finely crumbled
8	ounces	Sugar
4	ounces	Lard or butter
¼	pint	Milk
1		Egg
½	pounds	Currants or sultanas
2	ounces	Chopped candied lemon
		Or orange peel

Directions

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.