Boiled cake

A gill is an old name for a quarter of a pint. Not sure how a quarter of a pint converts into American cups. If you like, I’ll see if I can dig out my old American cups tomorrow and measure it out in those.
Ha! Obelix beat me to it!

 

I doubt any teabread or fruitcake would make it as far as a hill @Obelix-Vendée
The problem with B. Brith/teabreads is the butter. It would freeze on cold days and melt on hot ones, which would be a bit unpleasant! Ordinary fruit cake would be fine, but I tend to take lightweight stuff with me - cereal bars/crackers/crisps etc, although the cereal bars can freeze too.

Lovely to have a recipe of any kind that's been handed down in a family @Hanglow. I had my Mum's old Be-Ro recipe book for ages. I'm not sure what happened to it though.
The first one on this page
Be-Ro - Home
I might be tempted to make a fruit cake of some kind - plenty of fruit left after daughter made her mince pies. Well, it would only go off wouldn't it.....

 

I've got some little notebooks in which my great-grandfather wrote down recipes of things they made in his bakery, I'll try to photograph them and post some on here.

 

@fairygirl when I make a fruit cake there's just enough cake batter to hold the fruit together. Doesn't need butter so not messy.

i haven't walked a hill in years but when we went skiing I'd have Toblerones in my backpack and the exceedingly fruity Creole Christmas cake back at the apartment as a reviver.

 

Sorry @Obelix-Vendée - I meant the butter that's spread on the teabread/B. Brith, rather than any that's in the mix itself.

 

I know you did @fairygirl . Definitely only for eating at home. Sod's law says if you took buttered cake slices up a hill you'd have soaring sunshine to melt the butter or else a white out to freeze it solid.

 

Late to the party and you might already have frozen the cakes, or eaten them, but if I were you I would slice the cakes and wrap in packages of a few slices each to freeze (assuming it's just you eating it and you don't eat a whole cake every few days).

I agree it looks like a bara brith or teabread type of cake (yummy!), not at all like a welshcake which is something similar to a flattened fruit scone but fried on a griddle or frying pan instead of baked in the oven.

 

I have a more recent version of the Be-Ro baking book - mine's 40th edition, published in I think the late 1990s. Before that I had some recipes that I'd copied out of my mother's older one, dating from the 1960s and there's an even older one that was my Nan's somewhere around, that one's from the late 1930s or early 1940s.

 

Sod's Law indeed @Obelix-Vendée, and it's why I rarely take sandwiches too - usually a banana is the best thing for me, with the oatcakes/crackers etc . Nothing worse than a soggy bit of bread with some limp lettuce in it.
Sitting at home with some teabread and a cuppa is one of life's great pleasures though
Any fruit cake is heaven for me @JennyJB, but I struggle to resist them, so I don't make them very often. I don't where that Be-Ro book is now [maybe my sister has it] but I remember my Mum using it all the time when I was a child. She was a very good baker, and my Dad always liked a scone or a fruit cake. Simple, but very tasty bakes.