|The Foods of England | Cookbooks | Diary | Index | Magic Menu ||
Food Map of England
- Lost Foods
- Classic Meals
- Curry Dishes
- Egg Dishes
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Preserves & Jams
- Puddings & Sweets
- Sweets and Toffee
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 02/10/2016 - Copyright © Glyn Hughes 2016