Oval-shaped enriched cakes or scones with peel and currants.
Another spelendid piece of work by Alex Bray...
Known from occasional references in trade lists from the 1890's, and this receipt...
Original Receipt from 'Saleable Shop Goods for Counter-Tray and Window:' by Frederick T Vine (Vine 1907)
No. 90.- Cleveland Cakes.
1 1/2 lbs flour; 1/2 lb sugar
6 ozs butter; 4oz currants
2 ozs peel; 3/4 oz baking powder (No 2)
2 eggs; milk
Mode. - Sieve the baking-powder, with the flour, on to the board; make a bay, put in the butter and sugar, lay the fruit round, and the peel chopped fine; break in the eggs, and rub till quite smooth; then add sufficient milk to form a nice paste, not too tight. Lay a sheet of paper over a clean greased tin, and lay the mixture out in thirty-two oval cakes, using a spoon to put them into shape; dredge a little fine sugar over from a dredger, lay on a slice of peel and two or three split almonds, and bake in a warm oven. Sell at 1d. each.
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