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Vicarage Cake


Yeast-raised cake of flour with sugar, nutmeg, ginger, eggs, melted butter and currants (Eaton 1822).

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.

See also:
Vicarage Pudding
Bible Cake
Vicarage Cake

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