Title: Suffolk harvest cake(english)
 Categories: Cakes, English
      Yield: 1 Cake
 
      8 oz Flour
      2 oz Cornflour
      1 ts Baking powder
    1/4 ts Bicarbonate of soda
    1/4 ts Ground nutmeg
    1/4 ts Ground cinnamon
    1/2 oz Fresh yeast, finely crumbled
      8 oz Sugar
      4 oz Lard or butter
    1/4 pt Milk
      1    Egg
    1/2 lb Currants or sultanas
      2 oz Chopped candied lemon
           Or orange peel
 
  Set oven to 350/F or Mark 4. Sift together the flour, cornflour,
  baking powder, bicarbonate of soda and spices. Rub in the crumbled
  yeast, then stir in the sugar. Cut the fat into flakes arzd rub into
  the dry ingredients. Beat together the milk and egg and stir into the
  mixture; then add the dried fruit and candied peel and combine well
  together. Turn into a well-greased and lined 10 inch cake tin. Cover
  and leave in a warm place for 30 minutes to rise; then cook for 2
  hours, covering the top of the cake if it browns too quickly. When
  removed from the oven the top of the cake can be lightly brushed with
  a little milk, while still hot, to give a sheen. Serve in slices,
  eithei- plain or spread with butter.