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Launceston Cake Recipe
A traditional Cornish cake flavoured with currants, citrus peel and ground almonds.
- 210g/7 oz Unsalted Butter
- 210g/7 oz Caster Sugar
- tablespoon (15ml) Black Treacle
- 1 tablespoon (15ml) Golden Syrup
- 4 medium or 3 large Eggs
- 300g/10 oz Self-Raising Flour
- 480g/1 lb Currants
- 60g/2 oz Mixed Peel or grated Lemon Peel
- 60g/2 oz Ground Almonds
- 1/2 teaspoon (2ml) Salt
Equipment needed: A 20cm/8 in round loose-bottomed cake tin, Silicon/'Bakewell" non-stick paper
1. Heat the oven to 180ºC/350ºF/Gas 4. Sift the flour into a bowl to add air.
2. Cream the butter and sugar together in a big bowl.
3. Add the syrup and treacle, then beat in each egg separately, interspersed with a tablespoon of flour.
4. When the mixture is smooth and lump-free, add the remaining flour, followed by the ground almonds, currants and your chosen peel.
5. Mix well together
6. Bake the cake on the middle shelf of the pre-heated oven for about 1 hours 50 minutes, or until a sharp knife or skewer comes out of the centre clean
Cool on a wire rack, then store in an air-tight tin when completely cold.