Plate Cake
Description
This classic Welsh Plate Cake is a rustic, comforting dessert that balances sweet dried fruits with warm spices. The batter is simple to mix, requiring just flour, eggs, fat, and currants, resulting in a cake that is tender yet substantial. It features a distinctive shallow bake that gives it a slightly crisp edge while keeping the center soft and fruity. Perfect for afternoon tea or as a nostalgic treat on a rainy day, this recipe captures the essence of traditional British baking without unnecessary complexity. Serve warm with custard or cold with a cup of tea for a truly satisfying experience.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (180ðC, Gas Mark 4). Grease and flour a shallow baking tin.
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In a large bowl, rub the lard and butter into the flour until the mixture resembles breadcrumbs.
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Add the sugar, baking powder, nutmeg, and currants to the flour mixture and stir to combine.
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Beat the eggs in a separate bowl until smooth, then pour them into the dry ingredients.
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Gradually add enough milk to bring the mixture together into a soft, pliable dough.
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Press the dough evenly into the prepared shallow tin.
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Bake at 350ðF for 20 minutes, then reduce the oven temperature to 275ðF (135ðC, Gas Mark 3).
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Continue baking for another 40 minutes, or until the cake is golden brown and cooked through.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1373.3kcal
- % Daily Value *
- Total Fat 105.3g162%
- Saturated Fat 40.5g203%
- Cholesterol 139.9mg47%
- Sodium 48.8mg3%
- Total Carbohydrate 86.7g29%
- Dietary Fiber 3.1g13%
- Sugars 0.8g
- Protein 16.2g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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