Cumberland Currant Cake Recipe
Cumberland Currant Cake Recipe with Short Pastry, Mixed Peel, Currants, Mixed Spice & Sugar.
INGREDIENTS
Short Pastry
Mixed Peel, Minced
Washed Currants
Mixed Spice
Sugar
METHOD
Roll Short Pastry into an oblong strip 10 by 20 inches. Cut the strips into two 10 inch squares. Spread one square with washed Currants, undried, and sprinkle with Mixed Peel and Mixed Spice, then with Sugar. Brush the edges with water and cover with the second piece of pastry. Lightly press with a rolling pin, prick with a fork, and bake on a buttered tin in a quick oven (375F / 190C / Mark 5). Cut into four when cold.
Based on the Cumberland Currant Cake recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).