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British senior art director James Dunlinson got this recipe for traditional plate cakes, which originated in Cumberland, England, from his mother, Julia.

Source: Martha Stewart Living, June 2000




For gooseberry or currant plate cakes, replace the fruit in step 1 with 1 1/2 cups sugar and 2 pounds (5 cups) either gooseberries (brown stems removed) or whole black currants. Pile sugared fruit onto the plate with the rolled-out bottom crust. Sprinkle with 1/2 cup sugar. Brush the edge of the pastry with water to seal crust. Continue with step 3 in recipe.

Cook's Notes

You will need an 8- to 9-inch ovenproof plate, such as an ironstone or stoneware dinner plate. The recipe calls for raspberries and apples, but any summer berries can also be used; the amount of sugar will vary with the tartness.

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How would you rate this recipe?
  • cakengiftsini
    24 MAY, 2017
    Wow!!! what a lovely cake!!! Its quality as well as its designing is also very attracting. Thanks!!! I saw such attractive cakes only on :

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