Ingredients

• one pound flour
• half a pound butter
• half a pound currants
• half a pound sultanas
• two ounces candied peel
• half a pound brown sugar
• half a pint buttermilk
• a little baking powder or bicarbonate of soda
• a little spice, optional

Method

• Rub the butter into the flour and work in all the other dry ingredients.
• Gradually add the buttermilk to give a fairly stiff mixture.
• Line a cake tin with greaseproof paper, put the mixture into it and bake in a moderately hot oven for an hour and a half or two hours.

It was possible to prepare this cake when eggs were in short supply.

Cellan, Cardiganshire.