Yorkshire Cake

Ingredients

• 2 pounds of flour
• 1/2 pound of butter
• 1 pint of milk
• 2 beaten eggs
• a wine-glassful of good yeast

Method

1. 1

   Mix flour with melted butter in milk, add beaten eggs and yeast.

2. 2

   Set to rise, then knead and shape into cakes.

3. 3

   Bake in a slow oven.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 85. The excerpt below is the record exactly as published.

1 pound of butter, 1 pound of castor sugar, 2 ounces caraway seeds, 1 grated nutmeg, and its weight in cinnamon. Whip the butter to a cream, and work in the sugar ; beat the whites and yolks of the eggs separately, then mix them with the butter and sugar. A short time before placing in the oven beat in the flour, spice, and seed. Bake in a quick oven. Time, 2 hours to bake. Sponge Cake. — Take 4 eggs and their equal weight of pounded lump sugar, and 3 eggs and their equal weight of flour. Beat the 7 eggs and the sugar together for £ hour ; then add the flour, and beat the whole 5 minutes longer. Put this paste into a buttered mould, and set immediately into a smart oven. Tea Cake. — Rub into a quart of flour J pound of butter, then beat up 2 eggs with 2 teaspoonfuls of sifted sugar, and 2 tablespoonfuls of yeast, or a small portion of baking powder ; pour this mixture into the centre of the flour, and add a pint of warm milk as you mix it ; beat up with the hand until the paste comes off without sticking ; set to rise before the fire, first covering with a cloth ; after remaining there an hour, make up into good-sized cakes an inch thick ; set these in tin plates to rise before the fire during 10 minutes, then bake in a slow oven. These cakes may be split and buttered hot from the oven, or, when cold, split, toasted, and buttered. Tipsy Cake. — Take 10 sponge-cakes, place 4 close together upon the dish upon which the cake is to be served, spread over them a thick layer of raspberry or cherry jam ; upon this place 3 sponge-cakes close together, spreading over a thick layer of jam ; upon this put 2 sponge- cakes, with a third layer of jam, and complete the pyramid with the 1 cake left. Pour over the whole 3 glasses of sherry or Madeira, but pour only 1 at a time, so that the cakes may absorb the whole of the wine ; when this is done, add 2 glasses of brandy slowly, so that in absorbing the spirit the cakes do not become too moist and break. Make a rich custard, and pour over the whole ; it is then ready for table, and a most delicious Christmas cake it will prove. Yorkshire Cake. — Mix thoroughly 2 pounds of flour with a ij- pound of butter, melted in a pint of milk, 2 beaten eggs, and a wine- glassful of good yeast

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