Westmoreland peppered fruit cake recipe

Westmoreland Peppered Fruit Cake recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Westmoreland peppered fruit cake recipe, recipe Rating: 4.7
Number of votes:107 

Ingredients

75 g	unsalted butter
75 g	currants
75 g	raisins or sultanas
100 g	golden caster sugar or brown sugar
150 ml	water
225 g	self-raising flour
1 pinch(es)	salt
½ tsp	ground ginger
1 pinch(es)	ground cloves
½ tsp	fresh ground pepper, finely ground
4 tbsp	milk
1 medium	egg, beaten

Instructions

Preheat oven to Gas Mark 4, 180°C, 350°F.

Grease and line a deep 7 inch, 17-18cm circular cake tin.

Place butter, fruit, sugar and water into a saucepan and bring to the boil, Reduce heat and simmer for about 10 minutes. Allow to cool until just warm – allow pan to rest in a bowl part-filled with cold water to speed cooling process.

Place remaining dry ingredients into a large bowl. Add fruit mixture and stir together. Add milk and egg and mix well without beating.

Spoon mixture into prepared tin, level top and bake for 45-50 minutes until firm and golden brown (darker sugars will darken the cake). Test with skewer inserted into centre of cake; if it comes out clean it is ready, otherwise bake for a few minutes longer.

Allow to cool for about 10 minutes and turn out to cool on a wire rack. When completely cool, remove lining paper and cut into wedges to serve.

About this recipe:
I mentioned in a recently submitted recipe that I was unaware of any cake recipes using pepper – I found this forgotten gem, unused for years.

Preparation time:
ca. 1 hr
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a