Rock Cakes

Ingredients

• 1 lb. flour
• 3 oz. brown sugar
• 3 oz. currants
• A little grated ginger
• A little grated nutmeg
• A pinch of salt
• 1.5 oz. dripping or lard
• 1.5 oz. butter
• 1 teaspoonful baking powder
• 1 egg
• A little milk

Method

1. 1

   Pass the flour through a wire sieve, rub into it the butter and lard, add all the dry ingredients, beat up the egg with a little milk, mix thoroughly, arrange in little high heaps on a greased baking sheet; put on the top of each a small piece of candied peel; bake in rather a hot oven 16 minutes.

2. 2

   This quantity should be divided into 12 cakes.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 56. The excerpt below is the record exactly as published.

1 lb. flour i lb. brown sugar ^ lb. butter No. 280. EASTER CAKE. G oz. currants ^ wine glass of brandy I teaspoonful allspice Dissolve the butter ini the brandy, but do not allow it to boil ; mix all together with the dissolved butter ; roll out ^ inch thick, cut in rounds, and bake 30 minutes in not too hot an oven ; serve with castor sugar dusted over the top. These will keep for some time. . . No. 281. ECCLES CAKE. 2 oz. currants Some scraps puff pastry 1 oz. candied peel, finely minced 1 oz. sugar Roll out the pastry, about 9 inches wide, lay along one side the currants, sugar, and peel, roll up like a roly-poly, cut in pieces about 1 inch, roll out flat, keeping the currants in the cgntre ; if not round, cut with a round cutter ; paint over with vater, and sprinkle with coarse sugar. Bake 8 to 1(> minutes. No. 282. GINGER BREAD SPONGE. ^ lb. golden syrup 2 oz. butter 1 large egg or 2 small ones i oz. ground ginger 10 oz. fiour 2 oz. brown sugar About 2 tablespoonfuls milk 1 small teaspoonful allspice ^ teaspoonful soda Pass the flour through a sieve into a basin, mix with it the ginger, allspice, and sugar ; put the milk, syrup, butter. 120 \ k and soda into a saucepan, heat until all is dissolved, add this to the flour, also the egg, -well beaten ; mix thoroughly, and pour into a mould well lined with buttered paper. Bake 1 to 1^ hours. No. 283. GINGER BUNS i ft. flour 1^ teaspoonfuls baking powder 1 teaspoonful grated ginger Pinch salt 1 egg 1^ oz. butter l| oz. dripping or lard 3 oz. brown sugar 1 oz. mixed candied peel A little milk Rub the butter and dripping into the flour, add all the dry ingredients ; beat up the egg with a little milk, add to flour &c., mix thoroughly ; divide in 12 small heaps on a greased tin ; hake 15 minutes in a rather hot oven. No. 284. GINGER CAKE. 10 oz. flour i lb. butter J lb. castor sugar 3 oz. preserved ginger 4 eggs i teaspoonful grated ginger 1 teaspoonful baking powder A little grated lemon rind A tablespoonful syrup Beat the butter and sugar to a cream, heat up the eggs, and add to them the syrup from the ginger; add the eggs alternately with the flour, sifted, to the butter and sugar ; beat thoroughly, and lastly add the baking powder and the ginger ; cut in f inch squares ; bake in a moderate oven l-^- hours. LONDON BUNS. 1 lb. flour ^ lb. castor sugar 2 eggs Grated rind of ^ lemon 3 oz. sultanas ^Ib butter 2 teaapoonfuls baking powder 2 oz. candied peel A little milk A few pieces of lump sugar Pass the flour through a wire sieve ; rub into it the butter, add all the dry ingredients, the peel cut up; heat^ up the eggs, add to them a little milk, add to flour, &c., mix rather stiffly ; divide into nine heaps on a greased tin ; paint over each with a little egg or milk ; break up the lump sugar into coarse pieces, and sprinkle over each ; bake in a rather hot oven 20 to 30 minutes. No. 286. LEMON BUNS. ■ f lb. flour 1 egg \ pint milk Juice and rind (grated) of 1 lemon 2 oz. currants 2 oz. lemon peel A little nutmeg 2 oz. castor sugar 1 oz. butter ^ oz. German yeast or 2 tea- spoonfuls of baking powder ^ oz. carraway seeds Pinch of salt Warm the milk, add to the yeast 1 teaspoonful sugar and the same of flour, pour over the milk and set in a warm place to rise ; rub the butter into the flour, add all the dry ingredients, beat up the egg, add to yeast and milk, with this mix the flour to a stiffish paste, set to rise 2 hours ; divide into 12 buns, place on a greased baking-sheet, paint over with a little milk and sugar. Bake in a quick oven 8 to 10 minutes. If baking powder is used the mixture must be baked at once. 122 ^ lb. flour 5 oz. butter 4 eggs No. 287. MADEIRA CAKE. 1 teaspooaful baking powder 5 oz. castor sugar 1 tablespoonful brandy Beat the butter and sugar to a cream, add alternately the flour and yolks of eggs, well beaten, beat 10 minutes, and, lastly, add the baking powder and whites of eggs, beaten to a very stiff froth ; pour into a mould lined with oiled paper. Bake in a moderate oven 1 hour. t 10 oz. fipe flour 4 eggs Rind of 1 lemon, grated 3 oz. sultana raisins 1 tablespoonful brandy No. 288. POUND CAKE. ^ lb, castor sugar ^ lb. butter 2 oz. candied peel 3 oz. currants Beat the butter and sugar to a cream, beat up the eggs and strain these to the butter alternately with the flom' (which also must be sifted) ; beat this mixture thoroughly, stir in all the above ingredients, pour into a mould well lined with buttered paper ; bake in a moderate oven two hours. The heat of the oven must be reduced after the cake has risen and become a light brown. No. 289. ROCK CAKES. i lb. flour 3 oz. brown sugar 3 oz. currants A little grated ginger A little grated nutmeg A pinch of salt 1^ oz. dripping or lard 1^ oz. butter teaspoonful baking powder 1 ®gg A little milk Pass the flour thi’ough a wire sieve, rub into it the butter and lard, add all the dry ingredients, beat up the egg with a little milk', mix thoroughly, arrange in little high heaps on a greased baking sheet ; put on the top of each a small piece of candied peel ; bake in rather a hot oven 16 minutes. This quantity should be.divided into 12 cakes. 123 No. 290. EICE CAKE. S oz. rice flour Grated rind of ^ lemon J lb. sugar 1 teaspoonful baking powder

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