graham wrote:
> The one my mother uses is similar to an Irish recipe which,
> in turn, resembles a west Yorkshire one. I don't think that the region is
> all that important. The basic method is the same and the variations in
> fruit and spice would be based on the ingredients to hand and the tastes of
> individual families.
>
> My mother's recipe follows:
> 1 8oz butter (or margarine)
> 2 8oz sugar
> 3 8oz sultanas
> 4 8oz raisins
> 5 1 level tsp mixed (cake) spice
> 6 15 fl.oz milk + water (50:50)
> 7 1 level tsp bicarbonate of soda
> 8 12 oz self raising flour
> 9 3 large eggs, beaten
>
> Put 1 -6 in a saucepan and bring to boil then simmer for 10 minutes. Take
> off the heat and add the soda a bit at a time - BE CAREFUL, if you add it
> all at once it will boil over!
> Allow to cool.
> Add the flour and eggs. Bake at 300F for about 1.5 hours.
> Mum usually bakes this in several loaf tins. If you use a 7" or 8" round
> tin and bake one cake, I would imagine that it would be better to bake it at
> 275F for longer (covered, initially, to slow browning).
>
> Cheers
> Graham

I've read the same caution about adding the soda before, and some
recipes I've seen have it first dissolved in a little of the liquid. I'm
curious as to why it boils up so. Where does all the required acid come
from? Is there that much in raisins and sultanas?!?

Dave