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Cornish Heavy (Hevva) Cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 15 slices
Traditional Cornish heavy cake, using the recipe handed down through my family to me. This recipe uses no eggs. Great with a cup of tea!


  • 500g Self-raising flour
  • 250g Butter
  • 360g Mixed dried fruit
  • 180g Sugar
  • 100ml Milk


  • STEP 1
    Preheat the oven to 190°C. Line a medium, square cake tin.
  • STEP 2
    Rub the butter into the flour until it's the texture of fine breadcrumbs. Add the sugar and fruit and mix well. Add the milk and mix to a soft, stiff dough.
  • STEP 3
    Press into the cake tin, pushing down firmly in the corners. Score the top of the cake with a sharp knife, making criss-cross diagonal lines.
  • STEP 4
    Place in the middle of the preheated oven and bake for 35-40 minutes, or until golden brown and a skewer inserted in the middle comes out clean.
  • STEP 5
    Remove from the oven and while still warm, brush with milk and give a generous sprinkling of granulated sugar. Allow to cool and cut generous slices.

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A star rating of 5 out of 5.7 ratings

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