The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Richmond Cake


Highly enriched soda-raised cake with spices.

See also: Richmond Short Cake

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

818. RICHMOND CAKE (Hertfordshire)

Six ounces of butter, a quarter of an ounce of mixed spice, the same of ground ginger; mix till they are a cream; add a quarter of a pound of brown sugar, a quarter of a pound of treacle; mix all together with half a pound of flour, two ounces of ground rice, two tablespoonfuls of dried coconut, four eggs, half an ounce of baking powder.

Original Receipt from Alnwick Mercury - Friday 22 December 1939

RICHMOND CAKE Ten ozs. flour, ½ oz. baking powder, ½ lb. sugar, ½ lb. butter, 6 ozs. currants, 2 ozs. lemon peel, 4 eggs, ½ cupful milk. Mix the baking powder with the flour, beat the sugar, butter and eggs together then add fruit and dry ingredients with the milk. Put in a tin and bake in a moderate oven.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018