This recipe was sent in by Silsden-based writer and local historian, Cathy Liddle. Cathy writes:
Leaving the cake mixture overnight before baking was once a solid Yorkshire tradition, particularly in the Silsden area. It was believed to enrich the flavour.
There doesn’t seem any scientific evidence to bake this up – but as this is a ‘traditional Yorkshire recipes’ site, suggest you follow the tradition and see what you think! If you know of any good science to back the recipe up, do get in touch.
- 1 lb (450g) self-raising flour (if you use plain flour, add two level teaspoons of baking powder)
- 8 oz (225g) margarine
- 6 oz (170g) sugar
- 8 oz (225g) dried fruit
- Pinch of salt
- Half a level teaspoon of nutmeg or cinnamon
- Half a pint (10 fl oz) milk
- Mix all the ingredients and leave overnight (not in the fridge)
- Makes two cakes in 6 inch cake tins
- Bake in a medium oven for 90 minutes