Whitby Yule Cakes
Heavy rich fruit cake with almonds, for the winter festival. Prepared as a slab, scored, baked and broken into pieces when cold. Known at least since the Rev George Young's 1817 'A history of Whitby, and Streoneshalh Abbey' and in 'Good Things in England' by Florence White (White 1932).
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WHITBY YULE CAKES
1½ lbs. plain flour; 12 ounces butter; 8 ounces brown sugar; ½ an ounce cinnamon; ½ a nutmeg, grated; a little cream; 8 ounces raisins; 8 ounces currants; candied lemon peel and almonds; 3 eggs; a glass brandy.
Rub the butter into the flour and add the dry ingredients. Beat the eggs with brandy and add to the dry ingredients; mix well with a little cream to make a stiff dough. Press into a flat tin and bake in a moderate oven for 3 hours. Turn on to a wire tray and break into rough pieces when cold.
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