Heavy, spiced fruit cake made with dripping instead of lard or butter. A type of Dripping Cake.

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Ilkley Cake

1 lb flour
1/2 teaspoon salt
3 teaspoons baking powder
1 teaspoon mixed spice
1 teaspoon grated nutmeg
4 oz dripping
12 oz soft brown sugar
8 oz currants
4 oz raisins
2 oz chopped mixed peel

Set oven to 350° F or Mark 4. Grease and line an 8 to 9 inch cake tin. Sift the flour, salt, baking powder and spices into a bowl and rub in the fat until the mixture resembles breadcrumbs. Stir in the sugar, currants, raisins and candied peel and mix to a dropping consistency with just sufficient cold water. Put into the tin and bake for about 2 hours or until a skewer inserted comes out clean. Leave in the tin to cool and turn out on to a wire rack.