Country House Cake – Recipe No. 147


This is the first recipe I’ve made out of my latest acquisition which is a fabulous wartime recipe book of tried and tested readers recipes printed by the Daily Telegraph during the war. Best thing was it just cost me a penny (plus £2.80 postage and packing)…

This came out amazingly well for an eggless cake and I added a sugar glaze to add a little extra decadence which was really nice and was so simple to do (a couple of dessert spoons of sugar dissolved in about 150 mls of boiling water and simmered for just a minute and drizzled over).

I used dairy free margarine and soy milk so this recipe is also suitable for vegans.

The whole cake cost about 50 pence to make so great value for money!

Country House Cake
12 oz plain flour
3 oz sugar
4 oz margarine
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon of mixed spice
6 oz dried mixed fruit
1/2 pint warmed milk

Cream margarine and sugar together.
Add all dried ingredients making sure the flour is sieved and everything dry has been well mixed.
Stir in warm milk and beat well.
Place in a 7 inch deep tin.
Bake in a moderate 180 C for 1.5 to 2 hours.

Makes 12 slices.