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Bath Cakes
Cakes
Historic
Somerset

Small unleavened cakes of butter-rich sweet dough, very lightly baked and topped with sugar or comfits etc. (Moxon 1764, Raffald 1769)

See also: Bath Cakes (Dr. Oliver's Version)


Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

38. BATH CAKES.
Take two pounds of flour, a pound of sugar, and a pound of butter; wash the butter in orange-flower water, and dry the flour; rub the butter into the flour as for puff-paste, beat three eggs fine in three spoonfuls of cream, and a little mace and salt, mix these well together with your hand, and make them into little cakes; rub them over with white of egg, and grate sugar upon them; a quarter of an hour will bake them in a slow oven.




Original Receipt in 'The Experienced English Housekeeper' by Elizabeth Raffald (Raffald 1769)

To Make Bath Cakes.
RUB half a pound of butter into a pound of flour, and one spoonful of good barm, warm some cream, and make it into a light paste, see it to the fire to rise, when you make them up, take four ounces of carraway comfits, work part of them in, and strew the rest on the top, make them into a round cake, the size of a French roll, bake them on sheet tins, and send them in hot for breakfast.





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