Ingredients

one pound plain flour
a little baking powder
a little salt
half a pound butter and a little lard
three quarter pound currants
a large cupful sugar
four eggs
a little milk

Method

Rub the fat in the flour and work in the other dry ingredients.
Separate the yolks from the egg whites and beat separately, pour together and beat again.
Make a well in the centre of the dry ingredients, pour in the beaten eggs and gradually add a little milk to make a fairly soft, moist mixture. (The consistency should be sufficiently moist for the mixture to drop easily from the spoon.)
Grease a shallow tin, pour in the mixture and bake in a hot oven. (The cake will be light if baked fairly sharply.)

Dowlais, Glamorgan.

This cake was baked on an enamel plate in many districts, as for example in Ystalyfera, Glamorgan.