Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Whitby Yule Cakes
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).


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

WHITBY YULE CAKES

Ingredients: -
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.






MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats