Cornish Heavy Cake

A true classic. Goes extremely well with afternoon tea.

Ingredients:

500g Self-raising Flour

250g Stork with Butter

360g Mixed Dried Fruit

180g Caster Sugar

100ml Whole Milk

Method:

1. Preheat the oven to 190°C. Then line a medium, square 9' cake tin.

2. Rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and fruit and mix well. Next add the milk and mix to a soft, stiff dough.

3. Press into the cake tin, pushing down firmly in the corners. Score the top of the cake with a sharp knife, making criss-cross diagonal lines.

4. Then place in the center of the oven and bake for around 35-40 minutes, until a golden brown colour and a skewer inserted in the middle comes out clean.

5. Remove from the oven and while still warm, brush with milk and give a generous sprinkling of granulated sugar. Allow to cool then serve generous slices. Ansom.