Yorkshire Yule Cake

Cake which improves with keeping

1Lb Flour

1 teaspoon of Salt

3oz Lard

4oz Butter

1/2oz fresh yeast

6-7fl oz tepid water

6oz soft brown sugar

1/4 teaspoon mixed spice

1/4 teaspoon grated nutmeg

12oz Currants

1 egg - beaten

Grease and line a 7 inch cake tin. Cut the lining to stand up 1 to 2 inches above the edge of the tin to make a collar. Sift the flour and salt together into a bowl and rub in the lard and butter to resemble breadcrumbs. Cream the yeast with a little of the tepid water and add to the mixture. Blend in the sugar with sufficient of the remaining water to beat to a smooth dough. Transfer to a floured surface and kneed thoroughly. Return to the lightly greased or floured bowl, cover with a clean cloth and leave in a warm place to rise until doubled in size. When risen, knock back the dough, work in the spices, currants and beaten egg and knead again for 2 to 3 minutes. Put into the tin, cover and leave to prove until risen. Meanwhile, set oven to 400F or Mark 6. Bake for 50 to 60 minutes or until golden brown and a skewer interested comes out clean. Leave to cool in the tin then turn out on a wire rack.