Who wants a slice of Gobly Cake?
Gobly Cake is a recipe I found in the West Yorkshire Archives today. I was searching for something else and found this instead, and couldn’t wait to try it out. The recipe appears to date back at least 70 years.
‘Gobly’? Most likely because it’s tasty so you want to gobble it down. It’s the sort of daft Yorkshire word you would conjure up here to describe something that’s dead easy to make and very more-ish.
- 6 oz (170 gr) self-raising flour
- 4 oz ( 113 gr) margarine or butter
- 4 oz (113 gr) demerara sugar
- 2 oz ( 56 gr) mixed dried fruit
- 1 oz glace ( 28 gr) cherries, chopped
- I large egg
- 1 tablespoon milk
- Rub fat into flour, add sugar and fruit and mix well.
- Add beaten egg and milk.
- Press into a small bread baking tin
- Bake in a moderate oven until golden brown and firm (around 40 minutes)
It has a light, crumbly texture and is double-d-delicious eaten warm spread with lashings of butter; that’s on the cake, not you.