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INGREDIENTS

1/2 ts Salt
2 ts Sugar
1/2 oz Yeast
1 1/2 lb Strong flour
6 oz Lard
6 oz Currants
3/4 pt Warm water
2 ts Mixed spice

Cake

INSTRUCTIONS

This currant bread was eaten by farmworkers in the fields at teatime. Sift the flour, salt and spice together. Cream the yeast and sugar together with a little of the wazer ana aliow to sponge. Rub the lard into the flour, make a well in the centre and add the yeast rnixture. Stir in the remaining water to form a smooth dough. Turn out on a lightly floured surface and knead thorouhly. Cover and leave to rise in a warm place untzl the dough has doubled its bulk. Knead again, adding the currants so that they are well distributed in the douh. Divide the dough into two lightly greased 1 lb. loaf tins. Cover and leave to prove in a warm place. Set oven to 400/F or Mark 6; when the dough has risen to about l inch above the top of the tins bake for 45 minutes.While still warm brush the tops of the loaves with a little water or milk to give a slight sheen. Serve plain or spread with butter. Posted to MM-Recipes Digest V4 #270 by "ray.watson" on Tue, 1 Oct 1996.

NOTES

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Suffolk fourses Cake (English)

1/2 ts Salt 
2 ts Sugar 
1/2 oz Yeast 
1 1/2 lb Strong flour 
6 oz Lard 
6 oz Currants 
3/4 pt Warm water 
2 ts Mixed spice

This currant bread was eaten by farmworkers in the fields at teatime.    Sift the flour, salt and spice together. Cream the yeast and sugar together  with a little of the wazer ana aliow to sponge. Rub the lard into the  flour, make a well in the centre and add the yeast rnixture. Stir in the  remaining water to form a smooth dough. Turn out on a lightly floured  surface and knead thorouhly. Cover and leave to rise in a warm place untzl  the dough has doubled its bulk. Knead again, adding the currants so that  they are well distributed in the douh. Divide the dough into two lightly  greased 1 lb. loaf tins. Cover and leave to prove in a warm place. Set oven  to 400/F or Mark 6; when the dough has risen to about l inch above the top  of the tins bake for 45 minutes.While still warm brush the tops of the  loaves with a little water or milk to give a slight sheen. Serve plain or  spread with butter.  Posted to MM-Recipes Digest V4 #270 by "ray.watson"  <ray.watson@ukonline.co.uk> on Tue, 1 Oct 1996.

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Nutrition

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Serving Size: 1 Cake (1192g)
Recipe Makes: 1 Cake

Calories: 4359
Calories from Fat: 1599 (37%)

Amt Per Serving		% DV

	Total Fat 177.7g	237 %
	Saturated Fat 67.3g	337 %
	Monounsaturated Fat 77.9g
	Polyunsanturated Fat 21.8g
Cholesterol 159.6mg		49 %
Sodium 47.6mg		2 %
Potassium 2368.9mg		62 %
Total Carbohydrate 591.3g		174 %
	Dietary Fiber 38.4g	154 %
	Sugars, other 552.9g
Protein 94.7g		135 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4359

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