West Indian Cake is a traditional British recipe for a classic sponge cake flavoured with lemon zest, mixed peel and allspice. The full recipe is presented here and I hope you enjoy this classic British version of: West Indian Cake.
Sift together the flour, sugar, lemon zest, spices and baking powder in a bowl. Cube the butter and add to the flour mix then rub in with your fingers until the mixture resembles fine breadcrumbs.
Bring the milk to a boil and pour into the flour mixture. Stir to combine thoroughly then add the eggs one by one, beating well after each addition. Stir-in the currants and mixed peel then beat together lightly. Turn the batter into a buttered and floured cake tin and place in an oven pre-heated to 170°C. Bake for around 90 minutes, or until the top of the cake is golden and a skewer inserted into the centre emerges cleanly.
Allow the cake to cool for 5 minutes then transfer to a wire rack to cool completely.
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