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About this recipe: A spiced cake from the 19th century. My grandma used to make this. She said that her mum used to make it too and that she thought it originally came from her grandmother. There's no actual pepper in it. All weights are Imperial as that's how they were originally written. Best served with cheese or just buttered. As the maternal side of my family were from Cheshire, I use Cheshire cheese.
Keep for a day before eating. Serve with cheese or just buttered. If the cake feels dry, place it in a tin with a slice of apple.