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Westmorland Pepper Cake

If you've never tried adding pepper to a sweet dish before now you'll be pleasantly surprised by its effect. It adds unusual spiciness to what is otherwise a fairly standard fruitcake and is just one example of the huge variety of fruit-cake recipes that come from this part of the world.

ingredients

makes 8 slices
75 g (3 oz) raisins
75 g (3 oz) currants
100 g (4 oz) caster sugar
75 g (3 oz) butter
225 g (8 oz) self-raising flour
pinch of salt
2.5 ml (1/2 tsp) ground ginger
large pinch of ground cloves
2.5 ml (1/2 tsp) finely ground black pepper
60 ml (4 tbsp) fresh milk
1 egg, beaten

method

1. Grease the base of a deep 18 cm (7 inch) round cake tin and line the base with greaseproof paper.

2. Put the fruit, sugar, butter and 150 ml (1/4 pint) water in a saucepan and bring to the boil. Simmer for 10 minutes, then leave to cool slightly. Put the flour, salt, spices and pepper in a large bowl and gently stir in the fruit mixture, milk and the egg. Mix thoroughly together without beating.

3. Turn the mixture into the prepared tin and bake at 180°C (350°F) mark 4 for about 50 minutes or until firm to the touch and golden brown. Turn out and leave to cool on a wire rack.

What did you think?

7 people have helped to review this recipe. Thankyou!

Other ingredients?
posted by Helen Wilson @ 12:44PM, 1/31/09
I've seen articles which suggest that this cake should also have treacle or honey and nuts in it. I think it might make a nicer, richer cake if it did. Does anyone have an alternative recipe for it?
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