Yorkshire Overnight Cake

 

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.

Ingredients

  • 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

Method

  1. Mix all the ingredients and leave overnight (not in the fridge)
  2. Makes two cakes in 6 inch cake tins
  3. Bake in a medium oven for 90 minutes

 

 

 

 

 

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