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Uxbridge Cakes

Very high dried fruit content sweet rich bread cake. Glasse 1747 uses seven pounds of currants to one pound of flour, plus nutmeg and butter.

Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);

How to make Uxbridge cakes
TAKE a pound of wheat flour seven pounds of currants half a nutmeg four pounds of butter rub your butter cold very well amongst the veal [?]; dress your currants very well in the flour, butter and seasoning and knead it with so much good new yeast as will make it into a pretty high paste, usually two pennyworth of yeast to that quantity, after it is kneaded well together, let it stand an hour to rise; you may put half a pound of paste in a cake.

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