Cumberland bride cake

Cumberland bridecake, from Traditional Cumbrian Cooking with Mrs Simkins is full of Lakeland flavours: dried fruits, dark brown sugar and spices.

Ingredients: filling

400g mixed dried fruit and peel

110g butter, diced

50g dark brown sugar

5 tsp mixed spice

1 tsp ground ginger

Grating of nutmeg

2 tbsp dark rum or orange juice

plus

320g plain flour

160g cold salted butter, diced

50g golden caster sugar

5 tbsp cold water

Method

Preheat fan oven to 180°C (200°C non-fan, gas mark 6 or equivalent). Line a large baking tray with greaseproof paper

Combine the filling ingredients, apart from the rum or juice. and cook over a medium heat until the sugar has melted. Stir thoroughly. Increase the heat slightly and cook for 1 minute until the liquid has slightly reduced.

Leave to cool. Stir in the rum or juice.

Rub the flour and butter into fine crumbs. Stir in the sugar, then add the water gradually.

A food processor makes light work of this: after adding water, pulse until large clumps form then remove from the machine and form gently into a ball by hand.

Divide in two. Shape each into a large rectangle on a lightly floured board.

Transfer the first rectangle to the baking tray and spread with the fruit mixture

Lay the second on top. Tuck in the edges.

Score the cake lightly into diamonds or rectangles.

Brush with water, sprinkle with caster sugar and bake for 25 – 30 minutes until golden.

Serve cut into squares.