Yorkshire Spice Cake

Ingredients

• 81b. of flour
• 1 table-spoonful of salt
• 1 Jib. of butter
• 21b. of lard
• J pint of fresh yeast
• J pint of water
• Gib. of currants
• 31b. of raw sugar
• half a grated nutmeg
• eight well-whisked eggs

Method

1. 1

   Take flour, mix with salt, rub in butter and lard.

2. 2

   Make a bay in the center, pour in yeast diluted in water.

3. 3

   Stir until like batter, sprinkle flour on top, let rise.

4. 4

   Knead when bubbles rise, let rise again.

5. 5

   Work in currants, sugar, nutmeg, and eggs.

6. 6

   Make into loaves, fill tins half, and bake until done in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 62. The excerpt below is the record exactly as published.

Yorkshire Spice Cake. — Take 81b. of flour, put it in a basin and mix with it 1 table-spoonful of salt, and then rub in 1 Jib. of butter and 21b. of lard. Make a bay in the centre, but not to the bottom, and pour in J pint of fresh yeast diluted in J pint of water. Stir in the flour until it becomes like batter. Sprinkle a little more flour on the top and put in a warm place to rise. When the bubbles rise through the flour knead it thoroughly, and let it rise again until quite light. When it has thoroughly risen work in Gib. of currants, washed and dried, 31b. of raw sugar, half a grated nutmeg, and eight well-whisked eggs

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