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Richmond Cake Recipe

Recipe for Richmond Cake

Ingredients: Makes one 15 cm/6 inches cake

225 g/8 oz/2 cups plain (all-purpose) flour

A pinch of salt

75 g/3 oz butter or margarine

100 g/4 oz/ cup caster (superfine) sugar

2.5 ml/ teaspoon baking powder

100 g/4 oz currants

2 eggs, beaten

A little milk


Place the flour and salt in a bowl and rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the sugar, baking powder and currants. Add the eggs and enough milk to mix to a stiff batter. Turn into a greased and lined 15 cm/6 inches cake tin. bake in a preheated oven at 190C/375F/gas mark 5 for about 45 minutes until a skewer inserted into the center comes out clean. Leave to cool on a wire rack.

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