Cornish Store Cake is a traditional English recipe (from Cornwall) for a classic fruited cake of a butter, sugar, egg and flur batter that was traditionally prepared as a stand-by store cake. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Store Cake.
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This is a classic old-fashioned tea-time fruitcake that was typically stored in the cupboard in case an unexpected guest might arrive. It was also used as a harvest-time cake.
Cream together the butter and sugar in a large bowl until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine before the next egg is added. When all the eggs have been incorporated, fold in the flour then add the currants, sultanas, cherries, mixed peel, almonds and lemon zest.
Mix well to combine then turn the batter into greased and lined 20cm diameter springform cake tin. Transfer the cake to an oven pre-heated to 170°C and bake for about 150 minutes or until a skewer inserted into the centre of the cake emerges cleanly. If the cake appears to be colouring too quickly, cover with foil or baking parchment and reduce the oven temperature by 10°C.
When done, remove from the oven and set aside to cool for 10 minutes before turning out onto a wire rack to cool completely. Cover with greaseproof (waxed) paper and store in an air-tight tin in your cupboard as a stand-by cake. Like many rich fruit cakes, this is best if allowed to mature for at least 1 week before serving.
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