This authentic Suffolk ‘Fourses’ cake is a humble yet deeply satisfying British classic, originally enjoyed by farmworkers as a hearty teatime treat. Unlike a rich fruitcake, this recipe relies on strong flour and lard to create a bread-like texture that is soft, slightly chewy, and generously studded with sweet currants. The warm aroma of mixed spices blends beautifully with the subtle sweetness of the dried fruit, making it perfect for spreading with butter or enjoying plain. It is an excellent choice for a cozy afternoon snack or a nostalgic addition to your baking repertoire. Simple to make with pantry staples, this loaf offers a comforting, home-style flavor that feels both rustic and refined.
Suffolk ‘Fourses Cake
Description
This authentic Suffolk 'Fourses' cake is a humble yet deeply satisfying British classic, originally enjoyed by farmworkers as a hearty teatime treat. Unlike a rich fruitcake, this recipe relies on strong flour and lard to create a bread-like texture that is soft, slightly chewy, and generously studded with sweet currants. The warm aroma of mixed spices blends beautifully with the subtle sweetness of the dried fruit, making it perfect for spreading with butter or enjoying plain. It is an excellent choice for a cozy afternoon snack or a nostalgic addition to your baking repertoire. Simple to make with pantry staples, this loaf offers a comforting, home-style flavor that feels both rustic and refined.Ingredients
Directions
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Sift the flour, salt, and mixed spice together into a large mixing bowl.
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Dissolve the yeast and sugar in a small amount of the warm water and allow it to sit for 5-10 minutes until frothy.
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Rub the lard into the flour mixture using your fingertips until it resembles breadcrumbs.
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Make a well in the center of the flour and add the yeast mixture.
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Gradually stir in the remaining warm water to form a smooth, soft dough.
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Turn the dough out onto a lightly floured surface and knead thoroughly for about 5-7 minutes.
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Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave in a warm place to rise until doubled in size.
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Knock back the risen dough and knead in the currants until they are evenly distributed.
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Divide the dough into two equal portions and shape into loaves.
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Place each loaf into a lightly greased 1-pound loaf tin.
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Cover the tins and leave in a warm place to prove until the dough rises about 1 inch above the rim of the tins.
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Preheat the oven to 400F (200C / Gas Mark 6).
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Bake the loaves for 45 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
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While still warm, brush the tops of the loaves with a little water or milk to give a slight sheen.
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Cool on a wire rack before slicing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1982.4kcal
- % Daily Value *
- Total Fat 151.7g234%
- Saturated Fat 58.8g294%
- Cholesterol 0.0mg0%
- Sodium 2440.9mg102%
- Total Carbohydrate 131.9g44%
- Dietary Fiber 4.6g19%
- Sugars 3.0g
- Protein 17.0g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Historical Context: This currant bread was traditionally eaten by farmworkers in the fields at teatime. It is a simpler, less sweet version of the more famous Devonshire 'Figgy Duff'.
Serving Suggestion: Serve plain or spread with butter. It pairs wonderfully with tea.
Storage: Store in an airtight container at room temperature for up to 3 days. Can be frozen for longer storage.
Ingredient Note: Lard is traditional for this recipe to provide the correct texture. If a vegan alternative is required, you may substitute with a high-quality vegetable shortening, though the flavor profile will differ slightly.
