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Dripping cake
   
DavidD
11/12/2013     
Member my mum used to make this when i was small...so nice with butter on...


Ingredients

140 g brown sugar
85 g clarified beef dripping
225 g mixed dried fruit and mixed candied peel
225 ml water
oil, for greasing
225 g wholemeal flour
1 tsp baking powder
1 pinch of ground cinnamon
1 pinch of freshly grated nutmeg
1 pinch of ground allspice
1/2 tsp bicarbonate of soda

To serve:

unsalted butter or clotted cream
raspberry jam

.....................................................................


Method
1. Put the sugar, dripping, dried fruit and candied peel into a saucepan. Add the water and bring to the boil. Simmer gently for 10 minutes, then allow to cool in the pan.

2. Preheat the oven to 180°C/gas 4. Grease and line a 18cm cake tin.

3. Sift the dry ingredients together in a large bowl. Make a well in the middle. Add the cooled dried fruit mixture. Stir with a wooden spoon, gradually drawing in the flour from around the edge of the well, until you have a smooth batter.

4. Spoon into the prepared tin. Bake for about 40 minutes until a skewer inserted in the centre comes out clean.

5. Leave in the tin for 5 minutes before turning out onto a wire rack to cool.

6. Cut into slices and serve thickly spread with butter or clotted cream, and raspberry jam.
Post #996021 Back to top ▲
11/12/2013
  
DavidD
Member
my mum used to make this when i was small...so nice with butter on...


Ingredients

140 g brown sugar
85 g clarified beef dripping
225 g mixed dried fruit and mixed candied peel
225 ml water
oil, for greasing
225 g wholemeal flour
1 tsp baking powder
1 pinch of ground cinnamon
1 pinch of freshly grated nutmeg
1 pinch of ground allspice
1/2 tsp bicarbonate of soda

To serve:

unsalted butter or clotted cream
raspberry jam

.....................................................................


Method
1. Put the sugar, dripping, dried fruit and candied peel into a saucepan. Add the water and bring to the boil. Simmer gently for 10 minutes, then allow to cool in the pan.

2. Preheat the oven to 180°C/gas 4. Grease and line a 18cm cake tin.

3. Sift the dry ingredients together in a large bowl. Make a well in the middle. Add the cooled dried fruit mixture. Stir with a wooden spoon, gradually drawing in the flour from around the edge of the well, until you have a smooth batter.

4. Spoon into the prepared tin. Bake for about 40 minutes until a skewer inserted in the centre comes out clean.

5. Leave in the tin for 5 minutes before turning out onto a wire rack to cool.

6. Cut into slices and serve thickly spread with butter or clotted cream, and raspberry jam.
Post #996021
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