Westmorland Pepper Cake

Westmorland Pepper Cake

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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.
Servings: 8 slices
Calories: 308


  • 3 oz raisins
  • 3 oz currants
  • 4 oz caster sugar
  • 3 oz butter
  • 8 oz self-raising flour
  • pinch of salt
  • 1/2 tsp ground ginger
  • large pinch of ground cloves
  • 1/2 tsp finely ground black pepper
  • 4 tbsp fresh milk
  • 1 egg beaten


  • Grease the base of a deep 18 cm (7 inch) round cake tin and line the base with greaseproof paper.
  • 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.
  • 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.
Calories: 308 kcal
Carbohydrates: 52 g
Protein: 5 g
Fat: 10g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 44 mg
Sodium: 92 mg
Potassium: 235 mg
Fiber: 2 g
Sugar: 22 g
Vitamin A: 317 IU
Vitamin C: 1 mg
Calcium: 31 mg
Iron: 1 mg
Dishes Cakes
Cuisine British
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