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(Or Leamington Cakes)

Small sponge cakes with fruit, peel and lemon flavours, cooked in a distinctive 'obround' mould.

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

No. 67.- Leamingtons.
¾ lb. butter; 1 lb. sugar.
¾ lb. soda flour (No. 1); ½ lb. plain flour.
6 ozs. currants. 2 ozs. peel.
6 eggs. Milk.

Mode, - Sift the flours together on the board, add the fruit and peel chopped fine; break the eggs into a pot; cream up the butter and sugar in a bowl, adding the eggs in the usual manner, and a few drops of essence of lemon. Then mix in the flour, fruit, and peel, using sufficient milk to form a nice workable cake batter; fill it into the ordinary long penny Leamington cake pans (Fig. 33); dredge sugar over, and bake in a moderate oven. Sell at 1d. each.

Original Receipt from 'The modern flour confectioner' by Robert Wells, Robert (Wells 1891)

120.- Leamington Cakes

... can be made out of the same batter as sandwich [cakes]; the tins are nicely greased and dusted, two slices of peel are placed, with sometimes a few currants sprinkled, on the bottom of the tins. Sold 2d. each; 8 for 1s.

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