I have fond memories of my friend Molly Owen, who gave me this recipe. On paper it may sound a bit unlikely, but just you wait.
|225g plain flour|
|3 level teaspoons baking powder|
|110g dark brown soft sugar|
|110g spreadable butter|
|zest of 1 small orange|
|zest of 1 small lemon|
|1 level teaspoon mixed spice|
|110g mixed dried fruit|
|1 teaspoon malt vinegar|
|1 heaped tablespoon chunky homemade Seville orange marmalade|
|For the topping:|
|1 tablespoon demerara sugar|
|Pre-heat the oven to 180°, gas mark 4|
|Need help with conversions?|
|A Silverwood loaf tin (or a standard 2lb loaf tin), lined with a 2lb traditional loaf tin liner.|
This recipe is from Delia's Cakes
First, in a large mixing bowl combine the flour, baking powder and sugar, then rub the butter into the dry ingredients until the mixture is coarsely crumbled.
Add the grated lemon and orange rinds, the mixed spice and dried fruit.
Stir all these together and add the milk a little at a time, followed by the vinegar.
Stir until all the ingredients are evenly distributed, then stir in the marmalade – and you should have a good dropping consistency (so that if you tap a spoonful of the mixture on the side of the bowl, it drops off easily – you can adjust this with a touch more milk if necessary).
Now spread the mixture evenly in the prepared tin using the back of a tablespoon, and sprinkle the top with the demerara sugar.
Bake on a lower shelf so the top of the tin is aligned with the centre of the oven for 1¼ hours or until the cake feels firm in the centre. (After the cake has had 50 minutes, cover loosely with a piece of foil to prevent the sugar burning.)
Leave to cool in the tin for 10 minutes before turning out onto a wire cooling rack.
Store in its liner in an airtight tin – it does improve with keeping.
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There are many versions of this and the type of tea used varies from what I call common tea to… you name it. But more importantly we have crammed in as much fruit as we could. Thus it keeps very moist and, later on, toasts beautifully.
If I had a pound for every... goes the old cliche. So here it goes again. If only I had a pound for everyone who has praised this cake, rich pickings! Although it is made here with butter and lard, you could make it with spreadable butter.
This is the definitive Lemon Drizzle cake, and we have used four lemons. There’s almost as much drizzle as cake, so after you bite through the crunchy crust it is very lemony and syrupy inside.
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