She writes: "Some of these [regional] cakes were cooked to fuel the workers during the hard manual labour, and some were produced to be enjoyed as part of post-harvesting celebrations. Before industrialisation, bringing in the harvest would be muscle-wrenching, dirty, hot and exhausting; our boys and girls in the fields needed all the calories they could get, and traditional harvest foods went some way to providing these." ~ Learn more about this period in Britain, plus get Anna's recipe for Welsh Harvest Cake, packed with golden raisins (sultanas) and dried currants, which you'll find next to the raisins.
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