1858 English Spiced Cake Recipes

Steps:

• Cream butter and sugar for at least 10 minutes. Sift flour, baking powder, and salt together. Alternately add milk and flour to creamed mixture. Beat in one egg at a time. Add vanilla. Pour in three greased and floured 8-inch cake pans. Bake 25 to 30 minutes at 350 degrees.
• For a moist cake, make a filling by combining sugar, milk, butter, and coconut. Heat almost to a boiling point and put mixture over each layer of cake.
• Make a divinity icing of last six ingredients. Boil sugar, water, and corn syrup until mixture spins a thread. Slowly pour boiled mixture over stiffly beaten egg whites. Add 1 teaspoon vanilla. Continue beating until spreading consistency is reached.
• Heap icing and coconut between layers and on top and sides of cake.

Steps:

• Combine all the meats with the fresh breadcrumbs, grated onion, lemon rind, nutmeg, parsley, dried herbs,pepper & salt. Mix well, it's better to mix this together with your hands.
• Bind with the 2 beaten eggs & mix well again.
• At this stage you can chill the sausage mixture in the fridge - it's easier to handle when it is slightly firmer. You can also use the mixture for stuffing at this stage too.
• When you are ready to cook the sausages or to shape them ready for freezing, form the mixture into sausage shapes - using a little flour to help you.
• Dip the sausages into the beaten egg white and then dust lightly with the flour and set aside until ready to cook.
• Heat up the oil and butter together in a large frying pan and cook the sausages for about 10-15 minutes over a medium heat. Turn them regularly to ensure they brown evenly.
• Drain them on a paper towel & serve hot with mashed potatoes & onion gravy for "Bangers & Mash" or use them in Toad-in-the-Hole as well as serving them for cooked breakfasts & brunches. They are delicious served cold with chutney too.
• HERBS NOTE:.
• I generally use a pre-mixed home-made dried mixture of Sage, Parsley, Thyme & Majoram. However any combination of dried herbs would be good - but NOT Rosemary as it is too pungent & will overpower the other flavours. One herb which is ALWAYS a must no matter what combination you use, is Sage - it has a wonderful affinity with pork & pork sausages in particular! I also use fresh herbs when they are available in my herb garden. Use at least double the quantity of fresh herbs as they are not as strong as dried herbs. Chop or mince very finely. Hope that helps!

Steps:

• How to clarify butter: Place all of the butter in a small pan over a low heat and let it melt gently. Place a clean piece of muslin in to a sieve over a bowl, then pour the butter through the cloth and sieve very gently, trying to keep as much of the cloudy milk solids in the pan as possible. You should be left with a clear, golden liquid (clarified butter) in the bowl. Discard the milky solids left in the pan and the cloth.
• Put the ham and spices in a food processor and blend briefly. While blending, pour in about three-quarters of the cooled butter and blend to a paste. Add the mace, nutmeg, cayenne pepper and black pepper. The spices should give a warm background flavour and not dominate the ham, so add gradually and taste. (For a more textured paste, blend half the ham in the processor and pull the rest into shreds with two forks, then mix it together.).
• Pack into 4 small ramekins, pots or glasses, then spoon over enough of the remaining butter to make a thin layer. Chill until the butter sets (about 30 minutes), then cover and chill for several hours. The flavour matures if this is made a day in advance. Keeps for up to 4 weeks in the cool place or fridge if the airtight butter layer has not been broken.

Steps:

• Begin by creaming together two sticks of softened butter with two cups of sugar.
• Add the six eggs, mixing well after each addtiong, the add thehalf cup of milk and stir well.
• Stir in the crushed wafers along with a fourteen ounce package of coconut and the chopped pecans.
• Add two teaspoons of vanilla and mix well.
• Pur in a greased and floured 9x13 inch cake pan.
• Bake at 350 degrees for 45 minutes.

Steps:

• In a bowl, cream sugar and butter. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until the cake tests done. Cool. For frosting, cream shortening and butter in a bowl. Add vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Frost cake.

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

Steps:

• Preheat oven to 350°F.
• Cream together butter and sugar, brown sugar until smooth.
• Add eggs and vanilla, blend for 1 minute.
• Stir all dry ingredients together.
• Alternate adding scoops of dry ingredients and buttermilk to the creamed mixture while beating until all ingredients are combined.
• Blend until there are no lumps.
• Pour into two 9 inch rounds and bake for~40 minutes, or until inserted toothpick comes out clean.
• Allow cakes to cool.
• If you wish to stack the cakes you should cut the rounded tops off with a bread knife once they have cooled so that they will stack flat, save the removed portion for apple filling.
• To make fried apple filling, scoop a trough into the top of the first cake layer for the apple filling, about 1 inch deep but leave the edges to form a shallow dish or basin in the cake.
• Save the crumbs from this procedure.
• Peel and core 2 baking apples.
• Chop apples and put into a skillet along with 3 T butter, about 1/4 cup brown sugar and 1 tsp cinnamon.
• Heat on medium heat, stir occasionally to prevent burning but allow the apples to brown slightly (this turns the sugars to caramel).
• Once the apples have stopped sweating and are caramelized, add the juice from 1/2 lemon or lime and 1/4 cup of apple juice.
• Remove from heat.
• Add the cake crumbs until all liquid has been absorbed.
• Spoon this into the shallow trough on the cake and place the second cake on top.
• To make frosting, ceam butter and cheese together.
• Blend in vanilla and add sugar.
• Once sugar is incorporated turn mixer to high and whip until light and creamy.
• Frost the top and sides of the cake, sprinkle with additional cinnamon or nutmeg if desired.

Steps:

• Mix all the dry ingredients together in a mixing bowl: flour, cinnamon, currants, ground almonds, caraway seeds and sugar.
• Add the melted butter and the beaten egg and mix well to give a soft dough.
• Roll the dough out on a floured board, into a rectangle about 12" x 10" - 30cm x 25cm.
• Brush the dough with water and sprinkle with the extra sugar and cinnamon to taste.
• Gently roll the dough up like a Swiss roll, not too tightly, and then cut the rolled up dough into 3/4" - 2cm slices.
• Place these slices on to a well greased and lined baking tray or biscuit/cookie sheet, making sure that they are spaced well apart.
• Bake in a pre-heated oven 200C/400F/Gas 6 for about 10 minutes, or until golden and crispy to the top.
• Allow the cattern cakes to cool on a wire rack. Sprinkle with extra caraway seeds, sugar and cinnamon if you like.
• Store in an airtight tin for up to 7 days.