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Fourses Cake Bread made with sweet spices, lard, currants and sugar. Slightly glazed.  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukFourses Cake 1½ lb Strong flour ½ tsp Salt 2 tsp Mixed spice ½ oz Yeast 2 tsp Sugar 3/4 pt Waram water 6 oz Lard 6 oz Currants Sift the flour, salt and spice together. Cream the yeast and sugar together with a little of the water and allow to sponge. Rub the lard into the flour, make a well in the centre and add the yeast mixture. Stir in the remaining water to form a smooth dough. Turn out on a lightly floured surface and knead thoroughly. Cover and leave to rise in a warm place until the dough has doubled its bulk. Knead again, adding the currants so that they are well distributed in the dough. Divide the dough into two lightly greased 1 lb. loaf tins. Cover and leave to prove in a warm place. Set oven to 400/F or Mark 6; when the dough has risen to about l inch above the top of the tins bake for 45 minutes. While still warm brush the tops of the loaves with a little water or milk to give a slight sheen. Serve plain or spread with butter. |
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