Prep 20 mins
Cook 2 hrs
High tea was a hearty farmhouse meal that began with cold meats or pies with salad and bread and butter and progressed through scones, teabread and jelly or trifle to finish up with a rich fruit-filled cake.
- 5 ounces butter
- 6 tablespoons golden syrup
- 8 ounces raisins
- 8 ounces currants
- 8 ounces sultanas
- 4 ounces chopped dates
- 1 finely grated lemon, rind of
- 1⁄4 pint milk
- 8 ounces flour
- 1 pinch salt
- 1 1⁄2 teaspoons mixed spice
- 1 teaspoon ground nutmeg
- 2 eggs, beaten
- 1⁄2 teaspoon bicarbonate of soda
- Set oven to 325 degrees Fahrenheit or Mark 3.
- Place the butter, syrup, fruit, lemon rind and milk in a saucepan and heat until the butter is melted. Simmer for 5 minutes, stirring gently. Allow to cool.
- Sieve together the flour, salt and spices into a bowl and make a well in the center.
- Beat the eggs lightly together, pour into the well, but do not stir in just yet.
- Add the soda to the butter mixture; pour into the well over the eggs and mix thoroughly.
- Turn into a 7 or 8 inch cake tin lined with buttered greaseproof paper and smooth over the top.
- Bake for 1 3/4 to 2 hours, covering the top with kitchen foil if it appears to be browning too quickly.
- Cool in the tin for 10 minutes, then turn out on to a wire rack.
- Remove the paper when the cake is cold.