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Spice Cake
From Soyer's standard cookery, 1912
Serves 2
This is the cake that one sees everywhere at the fairs in country towns.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 241. The excerpt below is the record exactly as published.
Spice Cake. Place in an enameled saucepan a pint of golden syrup, one- half pound of fresh butter, the grated rind of one lemon, 354 STANDARD COOKERY. half an ounce of allspice and powdered ginger, with a tea- spoonful of mixed coriander and aniseed, and blend thor- oughly over the fire, but do not let it get too hot. Now add sufficient flour to make a fairly thick dough, and let it stand for a time in a cool place. Blend with it two ounces each of chopped candied peel and cherries, with an ounce of currants
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