Yeast-raised cake of flour with sugar, nutmeg, ginger, eggs, melted butter and currants (Eaton 1822).
Image: Alex Bray...
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
VICARAGE CAKE. Mix a pound and a half of fine flour, half a pound of moist sugar, a little grated nutmeg and ginger, two eggs well beaten, a table-spoonful of yeast, and the same of brandy. Make it into a light paste, with a quarter of a pound of butter melted in half a pint of milk. Let it stand half an hour before the fire to rise, then add three quarters of a pound of currants, well washed and cleaned, and bake the cake in a brisk oven. Butter the tin before the cake is put into it.
With its spices, eggs and fruit, Vicarage Cake is not cheap, as is pointed out in the novel 'Deerbrook' by Harriet Martineau the Victorian social theorist and Whig writer;
“Tea company costs so very little!” said Sophia. “At this time of the year, when you need not light candles till people are going away, and when fruit is cheap and plentiful—”
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