Rock Cakes
From Hilda's diary of a Cape housekeeper, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 96. The excerpt below is the record exactly as published.
ROCK CAKES and when nearly cold cut in layers ; while the cakes are cooling make the icing. Before quite cold, build the layers of cake together, the icing between slices, so that the plain cake, the pink and the brown come alternately, and pour the rest of the icing over the outside. Half this quantity will make a nice-sized cake. Lemon icing in between and over all is very nice. Icing for Cakes (Mrs. Griffith’s recipe). — Two large cups of fine white sugar, with just enough hot water to melt it ; set it to boil in an earthenware saucepan, stirring occasionally till it threads from the spoon ; beat the whites of two eggs to a stiff froth, and put into a deep basin, and pour the boiling sugar over the stiffly beaten whites, beating all the time. December 24. — “Jumbles” (Tea Cakes, West Indian recipe, brought from Jamaica by Mrs. Monier Williams). — 6 oz. finely-powdered loaf-sugar. 8 oz. butter. I egg. 1 2 oz. flour (4 of which to be self-raising flour'). The sugar and butter to be rubbed well with the egg, and the flour added by degrees. When well mixed, take pieces the size of a walnut, roll them into a pencil shape about 5 inches long, keeping them rounded. Coil them round flat on the baking-dish, round and round, but keeping the coil flat and closely curled. When baked it looks a very pretty and dainty tea cake. Rock Cakes. — i lb. flour. lb. butter. I egg. Half a teaspoonful of baking-powder. 244 CHRISTMAS. DRIED FLOWERS Dec. lb. sugar. Some currants. 2 tablespoonfuls of cold milk
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