Thursday, 2 February 2017

Cumberland Bridal Cake

Recipe by Babs Park

In 19th Century Cumberland, a wedding cake with a difference formed one of the marriage customs. The bridal party, after leaving the church, repaired to a neighbouring inn, where a thin currant cake, marked in squares, though not entirely cut through, was ready for the bride’s arrival. Over her head was spread a clean linen napkin, and the bridgeroom, standing behind the bride, broke the cake over her head, which was then thrown over her and scrambled for by those in attendance. We don’t have the original recipe but ‘Grandma Park’ has devised this on the descriptions available of the cake:


4 oz (120g) self raising flour
2 oz (60g) butter or margarine, plus a little extra to grease baking tray
2 oz (60g) caster sugar
1½oz (45g) sultanas, raisins or currants
2 tbsps (40mls) water


Pre-heat over to 350/180/gas mark 4.
Sieve flour into a bowl and rub in the butter/margarine until the mixture is the consistency of fine breadcrumbs.
Add the sugar and fruit and give it a good mix.
Add water to form a firm dough - if necessary add more water but only in small amounts.
Roll out the dough until ¼ - ½ inch (up to 1cm) thick. Dust with a small amount of flour to stop dough sticking to the surface and the rolling pin.
Place on a greased baking tray, lightly mark the cake into squares if desired. Glaze with egg and milk mixture and place in the top of the oven for about 15 minutes or until nicely golden brown.

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