Title: Lambing Cake - Northern England
Categories: Dessert Ginger English Cake Shropshire
Yield: 1 Cake

4	oz	Margarine or butter
4	oz	Sugar
2		Eggs; beaten
8	oz	Self-rising flour
2	ts	(level) mixed spice
1/2	ts	Cinnamon
1/2	ts	Ground ginger
		Salt
2	oz	Sultanas or currants
3	oz	(fluid) milk and water; equally mixed

: A Shropshire teabread containing ginger, cinnamon, and dried fruit. A 'stand by' snack during lambing time.

: Set oven to 325 F or Gas Mark 3. Cream the fat and sugar together in a bowl until light and fluffy, then beat in the eggs, a little at a time. Sift together the flour, spices, and salt and fold into the mixture, then add the fruit and sufficient liquid to produce a soft, dropping consistency. Turn the mixture into a greased and base-lined 2-pound loaf tin, and smooth the top. Bake for 20 minutes, then reduce the oven temperature to 300 degrees F or Gas Mark 2 for a further 40 to 50 minutes, covering the top with a piece of kitchen foil if it appears to be browning too quickly. Cool in the tin for 5 minutes, then turn out on to a wire rack. Serve sliced, plain or with butter. _English Country Fare - A Taste of the Border Country - Herefordshire, Shropshire and Cheshire_. Compiled by Dorothy Baldock. Salmon Books, 1995. ISBN 1-898435-44-8. Typos by Jeff Pruett.

From: Jeff Pruett Date: 05-02-98 (08:50) The Once And Future Legend (1) Cooking

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