Westmorland Pepper Cake
By Olga Klesch
If you have never tried adding pepper to a sweet dish before now, you will 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.
- 8
- Average
- Average budget
Ingredients
- 75 Gram Raisins (3 oz)
- 75 Gram Currants (3 oz)
- 100 Gram Caster sugar (4 oz)
- 75 Gram Butter (3 oz)
- 150 ml Water ( 1/4 pint)
- 225 Gram Self-raising flour (8 oz)
- 1/2 Teaspoon Ground ginger
- Large pinch Ground cloves
- 1/2 Teaspoon Finely ground black pepper
- 4 Tablespoon Milk
- 1 Egg, beaten
Preparation
Step 1
Pre-heat oven to 180 °C / 350 °F / Gas 4. Grease the base of a deep 18 cm (7 inch) cake tin and line the base with greaseproof paper.
Step 2
Put the fruit, sugar, butter and water in a saucepan and bring to the boil. Simmer for 10 minutes, then leave to cool slightly. Put the flour, spices and pepper in a bowl and gently stir in the fruit mixture, milk and the egg. Mix thoroughly without beating.
Step 3
Turn the mixture into the prepared tin and bake for about 50 minutes or until firm to the touch and golden brown. Turn out and leave to cool on a wire rack.