Kimberley Cakes

Ingredients

• 1 egg
• ¾ oz. flour
• 2 oz. butter
• 2 oz. ground rice
• 1 oz. sugar
• 1 teaspoon baking powder
• 3 tablespoons milk

Method

1. 1

   Rub the butter into the flour and ground rice, add the sugar and baking powder, the egg well whisked, and the milk.

2. 2

   Butter two plates and spread the mixture on them.

3. 3

   Bake quarter of an hour in a moderate oven.

4. 4

   When baked slip the cakes off the plates, spread jam on one, place the other on top of it, and sprinkle with castor sugar.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 86. The excerpt below is the record exactly as published.

1 egg ; stir well into the butter with the fork CAKES. 129 and continue mixing the ingredients in this order till all are used up, then grate in the rind of a lemon and add raisins and candied peel ; stir lightly, and pour into a tin lined with greased paper. Bake two hours in a brisk oven. Gin-gin Plum Cake. — 1 lb. each of currants, flour, butter, raisins, and sugar, 10 eggs, 2 oz. blanched almonds, ^ a nutmeg, i oz. allspice, i oz. ground ginger, i pint brandy, candied peel to taste. First mix the butter, sugar, and spice together, break in the eggs gradually, and beat for twenty minutes. Stir in the brandy and then the flour ; work it well, and add the fruit, split almonds, and candied peel. Bake in a moderate oven about three hours. Ginger Cake. — I lb. flour, 3 small teaspoons of ground ginger, * lb. treacle, 6 oz. moist sugar, i lb. butter, ^ a pint of milk, x small teaspoon carbonate of soda. Warm the butter and treacle in a saucepan, and stir in the sugar. Mix the ginger well with the flour, and add the melted butter and treacle and the warm milk, in which the soda has been dissolved. Then mix all well together. Well warm a tin and well grease it, half fill with the mixture, and bake hours in a cool oven. Gingerbread Nuts. — 2 lbs. of flour, i| lbs. treacle, | lb. brown sugar, ^ lb. butter, f lb. candied peel, | teaspoon of mixed spice, 1 oz. ginger, ^ teaspoon of carbonate of soda. Mix the flour and soda together, add the sugar, peel, ginger, spice, and treacle. Add the butter, which has been previously beaten to a cream. Let the mixture stand for four hours before rolling out into nuts. Cut into rounds with a cutter. J3ake in a quick oven eight or ten minutes. Half this quantity will generally be found sufficient. Gingerbread Cake. — | lb. flour (partly rice flour), i lb. butter, i lb. Demerara sugar, | lb. black treacle, 2 eggs, 1 teaspoon each of ground ginger, cinnamon, and carbonate of soda, i teacup of milk. Put the flour and spices into a basin, the butter, sugar, treacle, and milk into a saucepan, and when nearly, but not quite boiling, pour over the eggs (previously well beaten). Mix well, 9 130 CAKES. add to the flour and spices, and stir well together. Bake in a moderate oven. Icing. — £ lb. icing sugar, £ teaspoon of lemon juice, sufficient white of egg stiffly whisked to make into a soft dough, a little flavouring essence. When this has been spread on the cakes it must be allowed to dry very gently indeed. It may be coloured with cochineal, orange juice, chocolate, saffron, or spinach syrup. Jumbles. — i lb. flour, | lb. treacle, i teaspoon of ginger, i lb. sugar (Demerara), i lb. butter. Mix the butter and treacle together in a saucepan, put on the fire to melt, then add it to the flour and sugar, with a teaspoon of ginger. Let it stand till cold. Take small pieces the size of a walnut, drop them on a tin some way from each other to allow for spreading. Take off each separately with a knife and lay over a rolling-pin or new broom handle till they have taken the shape. The tin need not be buttered, and the gingerbreads must be left for a minute after coming out of the oven before being removed from the tin to the rolling-pin. Kimberley Cakes. — i egg, r^ oz. flour, 2 oz. butter, 2 oz. ground rice, 1 oz. sugar, 1 teaspoon baking powder, 3 tablespoons milk

Cook this with the app: pantry check, scaling, and the assistant.