Oxford Cakes

Ingredients

• Flour, three pounds
• butter, three-quarters of a pound
• salt, one teaspoonful
• cinnamon, a quarter of an ounce
• nutmeg, finely powdered, of each a small quantity
• cloves, finely powdered, of each a small quantity
• mace, finely powdered, of each a small quantity
• sugar, six ounces
• cream, one pint
• mountain wine, one glassful
• ambergris, one grain
• eggs, four
• rosewater, half a gill
• ale yeast, half a pint
• half a pound of minced sultanas
• a pound and a half of dried currants

Method

1. 1

   Knead well, stand it near the fire, and when well risen, add half a pound of minced sultanas and a pound and a half of dried currants.

2. 2

   Bake in a slow oven.

3. 3

   Mix a little rose-water with an egg, with which cover the top of the cake, sift over some caster sugar, and put into the oven to dry.

As published

This recipe was extracted from Recipes for the million (1891), page 159. The excerpt below is the record exactly as published.

OXFORD CAKES. — Flour, three pounds ; butter, three-quarters of a pound ; salt, one teaspoonful ; cinnamon, a quarter of an ounce ; nut- meg, cloves, and mace, finely powdered, of each a small quantity ; sugar, six ounces ; cream, one pint mountain wine, one glassful ; ambergris, one grain ; eggs, four ; rosewater, half a gill ; ale yeast, half a pint. Knead well, stand it near the fire, and when well risen, add half a pound of minced sultanas and a pound and a half of dried currants

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