Dripping Cake RecipeOrigin: Britain Period: Traditional |
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This is a classic old-fashioned English fruit cake made from the drippings after the Sunday roast. Pork drippings are best, or you can substitute lard. Ingredients:
450g plain flour 
Dripping Cake Preparation:Method:Sift the flour into a bowl, chop the dripping then rub into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Add the orange peel and raisins to the flour mix then stir-in the sugar. Crack the eggs into a separate bowl, beat to a froth, then add to the flour mix. Add enough cold milk to form a stiff paste. Add 70ml of the remaining milk to a pan and warm until fluid. Take off the heat, beat in the bicarbonate of soda them mix into the cake batter. The final mixture should be of dropping consistency (will drop easily from a spoon). Turn the batter into a greased and floured cake tin them transfer to an oven pre-heated to 180°C and bake for about 90 minutes or until golden and when a skewer inserted into the centre of a cake emerges cleanly. This cake stores well and makes an excellent addition to a farmhouse-style tea. |
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