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Lancashire Tea Cakes

  • 6 cups flour
  • 1/2 cup butter
  • 2 cups milk
  • 1 yeast cake
  • 1 cup currants
  • 2 ounces candied lemon
  • 2 eggs, beaten
  • 2 Tbsp sugar
  • Grated nutmeg
Mix the sugar and currants with the flour.

Melt the butter in the milk. When cool, mix with the beaten eggs and yeast. Add the dry ingredients, beating with vigor. Set to rise up. When light, put in cake pans to double its bulk.

Bake in a moderately hot oven at 375°F.

(These are delicious when fresh and equally good split and toasted the next day.)
Submitted by Tess M May 19, 2010 15 min 30 min 45 min


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