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Cleveland Cakes

Cleveland, Durham, Northumberland

Oval-shaped enriched cakes or scones with peel and currants.

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 ½ lbs flour;   ½ lb sugar
6 ozs butter;   4oz currants
2 ozs peel;   ¾ 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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