White wheatflour cake made with buttermilk. Buttermilk is somewhat acid and will react with a small admixture of bicarbonate of soda to produce carbon dioxide gas, rising and lightening the cake.

J.Salmon cites a version of this cake heavy with assorted dried vine fruits and sweet spices as being a specialty of Witshire.

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Buttermilk cake

1lb plain flour
½ lb demerara sugar
½ lb butter
3 eggs
12 oz currants
4 oz sultanas
2 oz mixed peel
1 tsp cream of tartar
2 tsp bicarbonate of soda
2 tsp bicarbonate of soda
¼ tsp salt
¼ tsp ginger
1 small tsp nutmeg
½ pint of buttermilk

Sieve the flour, raising agents and spices and rub the butter into them. Whisk the eggs. Add the fruit and peel to the dry ingredients and mix well. Add the whisked eggs and beat the mixture together, slowly adding the buttermilk. Beat well. Put the mix in a greased and lined nine inch square tin about three inches high. Bake at 325F 160C (Gas 3) for 3 hours.