Jordan Cake: anything with a biblical name went down well at Sunday School or church fetes, particularly if it wasn’t too fancy. And this easy recipe from Silsden hit the spot then, as it still does now, as it makes a plain but light cake, just right for any virtuous occasion. If you are, however, feeling rather decadent, you could even spread this with butter.
- 2 cups of plain flour (about 8 oz/225 g)
- 1 cup sugar (about 4 oz/113 g)
- 1.5 tsp baking powder
- 2 oz (55 g) margarine
- 2 oz (55g) lard
- 2 medium eggs
- 10 fl oz (half a pint) milk
- Mix the flour with baking powder and stir in the sugar
- Rub in the fats to the flour and sugar until it resembles breadcrumbs
- Add the two eggs to the milk and stir well until well-mixed
- Add the beaten egg and milk to the dry ingredients and beat well until it resembles thick cream.
- Spoon the mix into a greased tin lined with grease-proof paper and bake for 50 minutes in a pre-heated moderate oven (around gas mark 4 – 5/350 – 375 F/ 180 – 190 C). To prevent over-browning, you can add a circle of grease-proof paper over the top of the mix in the tin
- At the end of the baking time check to see it is well-cooked by inserting a skewer into the centre. If it comes out clean, you are in business. If not, cook on for another 5 minutes or so and test again.
Source: Favourite Recipes of Members of the Silsden British Legion (Women’s Section), 1951.