Post by Lynn Wickins
There are many recipes out there for this cake, including one I have that was published in the 70's that used white flour, white sugar and lard, with no spices or dried fruit. This one is credited to Ed Kimber on the BBC Good Food web site. I was fortunate to meet Ed at a Leith's cookery school event last week and he is charming and knowledgeable, and this cake is quick to make and good to eat. But not especially exciting to look at!