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Potato Cake Recipe

Traditional Potato Cake Recipe from Somerset











Exmoor is primarily an upland area made up mainly of small villages and hamlets. The largest settlements are Porlock, Dulverton, Lynton, and Lynmouth, Simonsbath and Wheddon Cross.

This recipe is taken straight from the handwritten recipe book of my Great Grandmother, who was born and bred in the Brendon Hills of West Somerset. Most of these recipes are around one hundred years old. Enjoy! Comments and suggestions for modern variations of the recipe most welcome.

One pound of cold boiled Potatoes
Four ounces of finely chopped Suet
Three ounces of Brown Sugar
Four ounces of Currants
Two ounces of Sultanas
One ounce of chopped Candied Peel
Small pinch of Salt
A half a teaspoonful of Mixed Spice
Two ounces of Flour

Mix all the ingredients together, excepting the flour, which should be added gradually to bind the mixture into a stiff paste. Have a flat tin greased thoroughly, and roll the mixture into a flat cake about 1 inch thick, bake in a slow oven for about one hour and serve hot.

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Exmoor is a National Park situated on the Bristol Channel coast of south west England. Exmoor is located in two counties, with 71% of the park located in Somerset and 29% located in Devon