Twelfth Night Cake

Name: Twelfth Night Cake
Ingredients: 61b. of flour; one and a half gills of yeast; lib. of fresh butter; lib. 4oz. caster sugar; 4glb. well washed and dried currants; ^oz. sifted cinnamon; the same of cloves; the same of mace; the same of nutmeg; finely shredded candied peel to taste; a little warm milk

From Bread, cakes, and biscuits, 1902

Let the cakes rest before cutting for best flavor.

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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 72. The excerpt below is the record exactly as published.

61b. of flour, and set a sponge with one and a half gills of yeast and a little milk ; put round it lib. of fresh butter broken up small, lib. 4oz. caster sugar, 4glb. well washed and dried currants, ^oz. sifted cinnamon, the same of cloves, mace, and nutmeg mixed, and finely shredded candied peel to taste. When it has risen, mix it all well together with a little warm milk

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