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Northampton Cake
Cakes
Historic

Yeast-raised cake of flour with cloves, cinnamon, nutmeg, orange flower or rosewater, currants, cream, butter and wine (Bradley 1728)


Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)

The Northampton-Cake.
Take a Peck of Flour, and a Pound of fine Sugar beaten well into Powder, and sifted; then add a quarter of an Ounce of Cloves, half an Ounce of Cinnamon, and a large Nutmeg, and beat them to powder; put to this some Orange-Flower-Water, or Rose-Water; then take five or six Pounds of Currans well pick'd, and rub'd dry with a coarse Cloth, but not wash'd. Put these with your Fruit, and a little Salt into the Flour; then take as much Cream as you think proper: then melt two Pounds of Butter, to mix with it, and add a Pint of Canary-Wine, and kneed it with some fresh Ale-Yeast, till it rises under your hand. Have your Oven hot before you put it in the Hoop for Baking.




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