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Kensington Cakes


Small sponge cakes with dried fruit and peel. Known from baker's lists and advertisements at least since 1850, disappearing after WWII.

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

No. 71.- Kensington Cakes,

2 lbs. soda flour;   10ozs. butter.
12ozs.. sugar.    8 ozs. sultanas.
6 oz. currants.   4 ozs. peel
6 eggs.    Milk.

Mode, - Weigh the flour, fruit, and peel on to the board, cutting the peel up rather fine; cream up the butter and sugar, adding the eggs in the usual manner; mix in the flour and fruit with milk butter out some medium-sized round patty pans, and fill them with the mixture, using a palette knife for that purpose; dust over with sugar, lay a thin slice of peel on the top, set them on a baking-plate, and bake in a moderate oven. Sell at 1d. each.

Portsmouth Evening News - Thursday 16 June 1938

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