Guernsey Buttermilk Cake

Guernsey Buttermilk Cake

We use Jersey Buttermilk rather than Guernsey which we think makes it taste even more delicious!

INGREDIENTS: 

  • 454g (1 lb) plain flour
  • 2 tsp baking powder
  • 2 tsp bicarbonate of soda
  • 1 tsp cream of tartar
  • ¼ tsp ground ginger
  • 2 tsp nutmeg
  • 113g (4 oz) Longley Farm Jersey Butter
  • 113g (4 oz) margarine
  • 227g (8 oz) demerara sugar
  • 340g (12 oz) currants
  • 113g (4 oz) sultanas
  • 57g (2 oz) mixed peel

METHOD: 

Grease and line a 7" square tin.

Mix the dry ingredients together in a bowl.

Rub in the margarine and butter.

Stir in the sugar, then the currants, sultanas and mixed peel.

Add the beaten eggs and buttermilk and mix well.

When all the ingredients are fully combined, turn into the cake tin and bake at 170°C / 340°F (160°C Fan) for 2¼ to 2½ hours until golden brown and firm to the touch.