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British

Dripping Cake

A thrifty Yorkshire teatime loaf in which beef dripping stands in for butter, rubbed into flour with dried fruit and mixed spice. Savoury-rich, close-textured and best eaten warm in thick slices.

SnacksLunch & dinner25g+ protein
50 min15 prep · 35 cookEasy985 kcalper serving
Dripping Cake

Method

  1. Heat the oven to 180C (160C fan). Grease a small loaf tin of about 11 x 7 cm with a little of the dripping and line the base and long sides with a strip of baking paper.
  2. Sift 100 g of self-raising flour into a bowl with 0.25 tsp of ground mixed spice and a pinch of salt. Cut 25 g of cold beef dripping into small pieces, drop it into the flour and rub it in with cool fingertips for 2-3 minutes, lifting the mixture as you go, until it looks like coarse breadcrumbs with no lumps of fat left.
  3. Stir in 25 g of caster sugar and 40 g of mixed dried fruit, tossing the fruit through the flour so every piece is coated and none sticks together.

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Per serving

985kcal
29gprotein
120gcarbs
43gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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