Bontnewydd Slab Cake
This is another incredibly, mouth-watering, flavour-full (Ken Hom jargon) family recipe handed down from grandmother (Elizabeth Foulkes of Bontnewydd in North Wales), to daughter (Eirwen Parry of Bala, Bangor, Penmaenmawr and Altrincham) and grand-daughter (Morfudd Jarvis of Penmaenmawr, Altrincham and Harrow).
Ingredients (in Imperial and "spoons")
- 1 cup of water
- 1 cup sugar
- half a pound of mixed fruit
- 2 tablespoons of syrup
- 4 ounces margerine
Simmer these together for 5 minutes then...
- add three quarters of a pound of self-raising flour
- a teaspoon of bicarbonate
- one and a half teaspoons of mixed spice
or ginger (or mix of both)
Finally
- add an egg (beaten)
- Pour the
mixture into a tin (about 9 by 6 inches)
- Bake in a moderate oven for more than an hour (keep an eye on it for precise time.
