Dripping cake


Serves: Makes 6 slices

Prep: 20 min, plus cooling
Cook: 50 min


140g soft brown sugar
85g clarified beef dripping
225g mixed dried fruit and candied peel
225ml water
oil, for greasing
225g wholemeal flour
1 tsp Baking powder
1 pinch of ground cinnamon
1 pinch of freshly grated nutmeg
1 pinch of ground allspice
1/2 tsp Bicarbonate of soda

To serve:

unsalted butter or clotted cream
raspberry jam


1. Put the sugar, dripping, dried fruit and candied peel into a saucepan. Add the water and bring to the boil. Simmer gently for 10 minutes, then allow to cool in the pan.

2. Preheat the oven to 180°C/gas 4. Grease and line a 18cm cake tin.

3. Sift the dry ingredients together in a large bowl. Make a well in the middle. Add the cooled dried fruit mixture. Stir with a wooden spoon, gradually drawing in the flour from around the edge of the well, until you have a smooth batter.

4. Spoon into the prepared tin. Bake for about 40 minutes until a skewer inserted in the centre comes out clean.

5. Leave in the tin for 5 minutes before turning out onto a wire rack to cool.

6. Cut into slices and serve thickly spread with butter or clotted cream, and raspberry jam.

This entry was posted in British, Desserts, international foods. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s