I’m beginning a brand new sequence on Lavender & Lovage, for Regional British Recipes, and the primary recipe I’m sharing is for Melton Hunt Cake
An Historic Regional British Recipe from Leicestershire
I’m beginning a brand new sequence on Lavender & Lovage, for Regional British Recipes, and the primary recipe I’m sharing is for Melton Hunt Cake.
Melton Hunt Cake originated in Leicestershire, and this delicious, very wealthy fruit cake was made by John Dickinson in Melton Mowbray, residence of the well-known pork pies, for the Melton Hunt in 1854.
The cake was initially created to be loved with a stirrup-cup, which is normally sherry or port and is historically served earlier than the hunt would exit
I’d prefer to say at this stage, though I assist British traditions, I’m not a supporter of fox looking, and I’m sharing this cake recipe, because it’s a fabulous fruit cake.
It’s made with rum and (dried) combined fruit with glacé cherries and blanched almonds forming a definite topping.
The richness and color comes from the usage of darkish Muscovado sugar, butter, and rum, in addition to the excessive proportion of dried combined fruit, historically sultanas and currants.
Just like a Dundee cake, insofar because the topping has concentric circles of almonds, however it differs as it’s richer, with glacé cherries added too.
Serve this delectable cake with a cuppa, and a wedge of cheese, similar to Purple Leicester or Cheddar – it’s additionally fantastic when served with a glass of sherry or port.
That is an adaptation of Paul Hollywood’s recipe for Melton Hunt Cake from his ebook, British Baking, which s a favorite ebook of mine.
Elements Record
- 175g softened butter (unsalted)
- 175g darkish Muscovado sugar
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 3 medium free-range eggs
- 175g plain white flour
- 17g sultanas
- 100g currants
- 80g glacé cherries, halved
- 80g flaked almonds
- 3 tablespoons darkish rum
- 12 blanched almonds, for the ornament
- 7 glacé cherries, halved, for the ornament
Culinary Notes
- Retailer for upto 2 weeks in a cake tin, and serve lower into wedges.
- Get pleasure from this cake with a pot of tea, or with a glass of port or sherry, and a wedge of cheese.
- For a richer cake, make a number of holes with a skewer all around the cake and “feed” the cake with brandy (or whisky, sherry or rum) – pouring it down the holes.
- Makes a wonderful non-iced Christmas Cake.
Extra Wealthy Fruit Cake Recipes
Extra Conventional British Recipes
Melton Hunt Cake Recipe
Melton Hunt Cake
Yield:
12
Prep Time:
20 minutes
Prepare dinner Time:
2 hours
Whole Time:
2 hours 20 minutes
I’m beginning a brand new sequence on Lavender & Lovage, for Regional British Recipes, and the primary recipe I am sharing is for Melton Hunt Cake.
Melton Hunt Cake originated in Leicestershire, and this delicious, very wealthy fruit cake was made by John Dickinson in Melton Mowbray, residence of the well-known pork pies, for the Melton Hunt in 1854.
The cake was initially created to be loved with a stirrup-cup, which is normally sherry or port and is historically served earlier than the hunt would exit
I might prefer to say at this stage, though I assist British traditions, I’m not a supporter of fox looking, and I’m sharing this cake recipe, as it is a fabulous fruit cake.
It’s made with rum soaked (dried) combined fruit with glacé cherries and blanched almonds forming a definite topping.
The richness and color comes from the usage of darkish Muscovado sugar, butter, and rum, in addition to the excessive proportion of dried combined fruit, historically sultanas and currants.
Just like a Dundee cake, insofar because the topping has concentric circles of almonds, however it differs as it’s richer, with glacé cherries added too.
Serve this delectable cake with a cuppa, and a wedge of cheese, similar to Purple Leicester or Cheddar – it is also fantastic when served with a glass of sherry or port.
That is an adaptation of Paul Hollywood’s recipe for Melton Hunt Cake from his ebook, British Baking, which s a favorite ebook of mine.
Elements
- 175g softened butter (unsalted)
- 175g darkish Muscovado sugar
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 3 medium free-range eggs
- 175g plain white flour
- 17g sultanas
- 100g currants
- 80g glacé cherries, halved
- 80g flaked almonds
- 3 tablespoons darkish rum
- 12 blanched almonds, for the ornament
- 7 glacé cherries, halved, for the ornament
Directions
- Pre-heat oven to 150C/300F/Gasoline mark 2. Greased and line a deep 15cm (6″) spherical cake tin with baking paper, each the underside and the edges. (See right here: line a cake tin)
- Utilizing a hand-held electrical mixer, beat the butter, sugar, lemon zest and orange zest togther till fluffy.
- Then beat within the eggs one after the other, including a litle of the flour progressively after every egg has been crushed into the combination. Sift any remaining flour, and fold it into the combination utilizing a big metallic spoon.
- Add the sultanas, currants, glacé cherries and the flaked almonds, after which the rum.
- Spoon the combination into the ready caker tinand stage the floor.
- Adorn the highest with the blanched almonds and the glacé cherries in concentric circles, pushing gently into the cake combination.
- Bake for 45 minutes, then decrease the oven temperature to 140C/280F/Gasoline mark 1 and bake for an additional 1 1/4 to 1 1/2 hours, and when a skewer is inserted into the center of the cake, it comes out clear.
- Permit to chill within the cake tin earlier than lifting out and inserting in a cake tin with a fitted lid.
Notes
Retailer for upto 2 weeks in a cake tin, and serve lower into wedges.
Get pleasure from this cake with a pot of tea, or with a glass of port or sherry, and a wedge of cheese.
For a richer cake, make a number of holes with a skewer all around the cake and “feed” the cake with brandy (or whisky, sherry or rum) – pouring it down the holes.
Vitamin Info
Yield 12
Serving Measurement 1
Quantity Per Serving
Energy 321Whole Fats 17gSaturated Fats 8gUnsaturated Fats 9gLdl cholesterol 78mgSodium 151mgCarbohydrates 36gFiber 2gSugar 22gProtein 5g
