Yorkshire Spice Cake

Ingredients

• eight pounds of flour
• a table-spoonful of salt
• a pound and a half of butter
• two pounds of lard
• half a pint of fresh sweet brewer's yeast
• six pounds of currants
• three pounds of raw sugar
• some grated nutmeg
• eight well-beaten eggs

Method

1. 1

   Mix flour and salt, rub in butter and lard.

2. 2

   Make a hole in the center, add yeast mixed with water.

3. 3

   Stir in flour to make a batter, cover and let rise.

4. 4

   Knead dough, add currants, sugar, nutmeg, and eggs.

5. 5

   Divide into loaves, place in tins, and bake in a heated oven.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2348. The excerpt below is the record exactly as published.

Yorkshire Spice Cake (sometimes called Yule Cake).— These cakes are made in large quantities in Yorkshire families at Christmas time. They are freely offered to strangers and presented to friends, and are frequently eaten with cheese instead of bread. Eecipes for them will be found imder the headings : Yeast Cake, Excellent ; Annie's Pdch Cake; Aunt Edward's Chi-istmas Cake. Another is given below. Put eight pounds of flour into a bowl, and mix a table-spoonful of salt with it ; then rub into it a pound and a half of butter, and two pounds of lard. Scoop a hole in the centre of the bread without touching the bottom, and pour in half a pint of fresh sweet brewer's yeast mixed with water. Stir flour into the yeast till it is like batter, spi-inkle flour over the top, and set the bowl in a warm place. When the yeast rises in bubbles through the flour, knead the dough thoroughly as for com- mon bread, and let it rise till it is light. ^Yhen risen, work in -with it six pounds of currants, picked and dried thoroughly, three pounds of raw sugar, some grated nutmeg, and eight well- beaten egg

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