Penzance Cake is a traditional English recipe (from Cornwall) for a classic fruit cake flavoured with ginger, cinnamon and lemon peel that originates from Penzance. The full recipe is presented here and I hope you enjoy this classic English version of: Penzance Cake.
Sift together the flour, ginger, cinnamon and baking powder into a large bowl. Add the diced butter and rub into the four mix with your fingertips until the ingredients come together as fine crumbs.
Now stir in the currants and chopped lemon peel. Form a well in the centre and crack in the eggs. Mix these into the flour blend with a wooden spoon then add the milk and beat thoroughly until you have a smooth batter. Turn into a greased and lined 25cm diameter springform cake tin. Transfer to an oven pre-heated to 160°C and bake for about 120 minutes, or until the cake is cooked through and golden brown on top and a skewer inserted into the centre emerges cleanly.
Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely before slicing into wedges and serving.
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