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Bermuda Witches
Cakes
Historic

Very thin slices of sponge cake sandwiched with jam strewn with grated coconut, "garnish or intersperse them with small sprigs of myrtle" (Acton 1845)


Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

BERMUDA WITCHES.
Slice equally some rice, pound, or Savoy cake, not more than the sixth of an inch thick; take off the brown edges, and spread one half of it with Guava jelly, or, if more convenient, with fine strawberry, raspberry, or currant jelly of the best quality; on this strew thickly some fresh cocoa-nut grated small and lightly; press over it the remainder of the cake, and trim the whole Into good form; divide the slices if large, pile them slopingly in the centre of a dish upon a very white napkin folded flat, and garnish or intersperse them with small sprigs of myrtle. For very young people a French roll or two, and good currant jelly, red or white, will supply a wholesome and inexpensive dish.




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