Cornish Hevva Cake Recipe

We’re hopping on the bandwagon of Great British Bake Off momentum and starting a new blog feature dedicated to Cornish recipes for you to try your hand at – post your baking triumphs and tribulations to us on our Facebook page! We’re also keen for anyone to send in any Cornish recipes of their own or that they’ve found particularly tasty and we’ll included them in this section with you credited – email



500g Self-raising flour

250g Butter

360g Mixed dried fruit

180g Sugar

100ml Milk

Granulated sugar

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  1. Preheat the oven to 190°C. Line a medium, square cake tin.
  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 into a soft, stiff dough.
  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.
    TOP TIP: The Cornish way is not to put the cake in a tin, rather, put the dough on a lightly floured board and roll into a round about half an inch thick. Score across one way then the other so it resembles a fishing net and then put onto a baking tray.
  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.
  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.


Recipe: BBC Good Food

Top tip: Morgan Silas Skye Hyett

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