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 Sponge cake with ginger, cinnamon, and dried fruit.  Lambing Cake Image: Alex Bray...  Original Receipt adapted from J.Salmon4 oz margarine or butter 4 oz sugar 2 eggs, beaten 8 oz self-raising flour 2 level teaspoons mixed spice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger salt 2 oz sultanas currents 3 fl oz milk and water, equally mixed Set oven to 325F or Mark 3. Cream the fat and sugar together in a bowl until light and fluffy, then beat in the eggs, a little at a time. Sift together the flour, spices and salt and fold into the mixture, then add the fruit and sufficient liquid to produce a soft dropping consistency. Turn the mixture into a greased and base-lined 2 lb loaf tin and smooth the top. Bake for 20 minutes, then reduce the oven temperature to300F or Mark 2 for a further 40-50 minutes, covering the top with a piece of kitchen foil if it appears to be browning too quickly. Cool in the tin for 5 minutes, then turn out onto a wire rack. Serve sliced, plain or with butter.  |
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