Sometimes you shouldn’t judge a cake by its name. I was expecting some horrible puddingy mess of a mix wrapped in muslin and sat bubbling on the hob for hours like an evil witch’s potion. Instead what came out of the oven was a lovely fruit cake. Simply put the first five ingredients on the hob and heat gently for a while, I’d suggest at least ten minutes, whilst you prepare the rest of the recipe. Then turn the heat off and wait for it to cool. Mix with the rest of the ingredients and cook it.
This recipe originates from the Swansea area, and like Teisen lap, it was often taken with workers to eat at lunch.
12 ozs | 350g mixed dried fruit
8 ozs | 225g butter/margarine
|100g light brown muscovado brown sugar
125g soft brown sugar
10 fluid ozs | ½ pint | 285ml milk
1lb | 450g plain flour
2 teaspoons mixed spice (allspice, cloves, cinnamon, ginger and nutmeg)
1 teaspoon bicarbonate of soda
pinch of salt
Preheat the oven (350°F, Gas 4, 180°C)
Boil the fruit, sugar, butter and milk for 10 minutes (or 2 hours – the result will be a darker, richer cake)
Leave to cool then add the dry ingredients and eggs
Pour into a greased and lined 8 inch cake tin and bake for 1 to 1½ hours.
Boiled Cake (Teisen Ferw),