Yorkshire Recipes

Baking

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 to be any scientific evidence to back this up – but as this is a ‘traditional Yorkshire recipes’ site, I suggest you follow the tradition and see what you think!

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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