Mrs Morton’s marmalade and currant cake

first_imgThe original recipe comes from a notebook kept by the Morton family who ran a bakery in Hemel Hempstead, Hertfordshire, between 1890 and 1912.This recipe, entitled “4d cakes”, indicates how much each 1lb cakes should be sold for; the modern equivalent would be around £1.30.Makes 10 x 450g/1lb cakesMargarine or lard – 450g/1lbSugar – 900g/2lbSelf-raising flour – 1.3kg/3lbCurrants – 1.12kg/2½lbMarmalade – 225g/½lbMilk – 520ml/2 pintsMethodCream the margarine and the sugar.Add the other ingredients and stir.Pour into 800ml/1½-pint loaf tins and sprinkle the top with sugar.Bake at 170ºC for 50 minutes.last_img

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