Boil and bait fisherman's cake from Cakes (River Cottage Handbook No. 8) by Pam Corbin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute honey for golden syrup, muscovado sugar for light brown sugar, and currants or sultanas for dried apricots and dried figs.

  • eliza on October 12, 2025

    This cake was so easy to make, adaptable, and very tasty. I used butter (recipe states you can use oil for the butter), soft brown sugar, and golden syrup. For the dried fruits, I used organic dried apricots, golden raisins, and sultanas. For the self raising flour, I used the formula and added 3 tsp baking powder and about 1/3 tsp fine salt to the plain flour. Baked in a 6” square pan, I covered with foil to limit browning, and it took 80 min at 325 fan. This recipe says that it improves after a few days (I plan to serve it in 3 days), however my taster slice the next morning was very good and the slice came off neatly. I can see varying the dried fruit, perhaps adding candied ginger, and some pecans to the mix. Will repeat.

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