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Dover Cakes


Small individual soda-raised sweet sponge cakes with spices, lemon and peel.

Known at least since an advertisment by Mr Alderman Lovsey, Confectioner of Broad Street in Worcester (Worcestershire Chronicle - 24 December 1881, p8) and from more than 1000 varied advertisments by different makers from 1901 to the 1930's

Original Receipt from 'Saleable Shop Goods for Counter-Tray and Window:' by Frederick T Vine (Vine 1907)

No. 65.- Dover Cakes.

1 lb. butter; 1 lb Sugar
1 lb. Soda Flour (No. l); ¾ lb Plain Flour
1 lb. currants; ¼ lb peel
10 eggs; Milk
Essence of lemon; Spice

Mode. - Sift the flours together upon the board; add the fruit and peel; break the eggs into a bowl; cream up the butter and sugar in a bowl, adding the eggs in the usual manner; add a few drops of essence of lemon, and about as much spice as you could lay on a sixpence, just enough to flavour, without colouring the mixture. Then mix in fruit, peel, and flour with milk, to a nice workable batter; fill it out into penny round Dover cake pans; set on to a tin, and bake to a nice colour in a moderate oven. Sell at 1d. each, seven for 6d., or four for 3d.

Portsmouth Evening News - Monday 27 June 1932

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