CAKE & CHEESE
In the heart of Yorkshire, a culinary tradition as quirky as it is delightful marries the sweet richness of cake with the robust tang of cheese. This unusual combination, a staple at local gatherings and cozy kitchen tables alike, speaks to Yorkshire’s bold spirit and historical ingenuity in food pairing. As surprising as it may sound to those unfamiliar with the practice, the locals will assure you that there’s no better way to enjoy a slice of fruitcake than when it’s paired with a slice of sharp, creamy cheese such as Yorkshire’s own Wensleydale.
If you’re yet to have the pleasure, consider it for a moment: what better pairing could there be than the tangy-sweet complexity of a rich fruit cake and the tart creaminess offered by Wensleydale cheese.
INGREDIENTS
- 500g/1lb 1½oz plain flour
- 4 tsp baking powder
- 2 tsp mixed spice
- 200g/7oz soft dark brown sugar
- 1 tsp ground cinnamon
- 450g/1lb mixed dried fruit (raisins, sultanas, cherries, figs)
- List Item200g/7oz unsalted butter, softened, plus extra for spreading
- 4 free-range eggs
- 2-3 tbsp milk (you may not need all of it)
- List ItemWensleydale/Lancashire/Cheshire cheese, sliced, to serve
METHOD
- Preheat the oven to 160C/320F/Gas 2. Grease and line a 8in/20cm square cake tin.
- Mix the flour, baking powder, mixed spice, cinnamon, brown sugar and dried fruit together in a bowl until well combined.
- Add the butter and crack in the eggs. Mix well, then add just enough milk to give a smooth batter. Pour the batter into the prepared cake tin.
- Bake in the oven for one and three-quarters to two hours, or until the cake is golden-brown and springy to the touch. A skewer inserted into the middle of the cake should come out clean. Remove from the oven and set aside to cool.
- To serve, thickly slice the cake and spread each slice with butter. Fry in a hot pan for one minute on both sides, or until golden-brown all over. Serve each cake slice with a slice of cheese.
