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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