Good dripping cake (1960)

This is a WI recipe from 1960, printed in the membership magazine Home & Country. Dripping was a popular ingredient; both economical and filling.

Serves: 12


  • 1 lb plain flour
  • ½ teaspoonful salt
  • 6oz clarified beef dripping
  • 6oz granulated sugar
  • 2 eggs
  • ½ pint milk
  • 1 tablespoonful black treacle
  • ½ lb stoned raisins
  • 1 teaspoonful bicarbonate soda


  1. Rub the dripping into the flour and salt, add the sugar and raisins
  2. Warm half the milk and dissolve the black treacle in it
  3. Mix with the beaten eggs
  4. Add to the flour mixture  
  5. Mix to dropping consistency
  6. Add more milk if necessary, but keeping back one tablespoonful in which to dissolve the bicarbonate immediately before adding to the mixture and putting the cake into an 8-inch tin
  7. Bake 1½-2 hours at 350ºF, gas mark 4

Verdict: According to a friend, one slice of this dense, fruity cake can ‘power a ten-mile walk.’ Eat alone, lightly toasted, or with a slab of your favourite cheese. Once cooled, wrap and store in a cake-tin – it’ll stay nice and moist for about a week. 

With kind thanks to Marie Louise Avery for the use of her beautiful studio.

Published in: on December 6, 2009 at 1:40 pm  Comments (1)  

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One CommentLeave a comment

  1. Great recipe, love the oldies! Although, maybe you could advise an alternative to the dripping altough I know it is meant to be a dripping cake! Good idea on the blog though so good luck Jessica!

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