September 3rd was traditionally known as Nutting Day, which is when children would go out into the local woods to collect hazelnuts.
6 oz/175 g butter
6 oz/175 g caster sugar
8 oz/225 g self raising flour
1 oz/25 g ground almonds
3 oz/75 g mixed chopped nuts
2 tablespoons milk
4 tablespoons apricot jam
3 oz/75 g walnut halves
3 oz/75 g whole brazil nuts
Heat the oven to 170C/325F/Gas 3
Beat the butter and caster sugar together, until light and fluffy. Beat in the eggs, one at a time, adding 1 tablespoon of the flour with each egg.
Stir in the ground almonds and chopped nuts with the rest of the flour.
Add 1-2 tablespoons of milk, to make a soft consistency.
Turn into a buttered and lined 2lb/1kg loaf tin and bake for 1 1/4/1 1/2 hours. Turn out on to a wire rack to cool slightly.
Warm the apricot jam and pass through a sieve. Brush half on to the warm cake and decorate with the nuts. Brush with the remaining jam and leave to cool.
Recipe found in A Calendar of Feasts Cattern Cakes and Lace by Julia Jones and Barbara Deer, published 1987.