High Tea Cake

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.

• Ready In: 2 hrs 20 mins
• Yields: 1 cake

Ingredients

• 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

Directions

1. Set oven to 325 degrees Fahrenheit or Mark 3.
2. 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.
3. Sieve together the flour, salt and spices into a bowl and make a well in the center.
4. Beat the eggs lightly together, pour into the well, but do not stir in just yet.
5. Add the soda to the butter mixture; pour into the well over the eggs and mix thoroughly.
6. Turn into a 7 or 8 inch cake tin lined with buttered greaseproof paper and smooth over the top.
7. Bake for 1 3/4 to 2 hours, covering the top with kitchen foil if it appears to be browning too quickly.
8. Cool in the tin for 10 minutes, then turn out on to a wire rack.
9. Remove the paper when the cake is cold.