1. 6oz Psalm 55 v 21
2. 6oz Proverbs 16 v 21
3. 3 Job 39 v 14
4. 8oz Exodus 29 v 2
5. 5oz Genesis 23 v 16
6. 5oz Samuel 30 v 12
7. 3oz 2 Chronicles 31 v 5
8. Pinch of Genesis 19 v 26
10.¼ teasp. Chronicles 9 v 24
11.2 tbsp. Isaiah 28 v 9
Beat 1 and 2 well together. Add 3 (one at a time). Mix and sift
4, 9 and 10. Add and mix lightly together. Prepare items 5, 6,
7 & 8 and mix together, then add. Lastly, add 11. Turn into
7" well-lined tin and bake in slow oven for 2½ to
3 hrs.
For easy removal from egg cup rinse in hot water each time. No flour required.
From Rowland's mom. [Using Condensed milk]
Rowland.
No flour, egg or salt required
From the Sowerby Bridge Parish Cook Book
Jim
Making these involves flaky pastry. Trust me, you don't want to
make flaky pastry, very tedious. Go ahead and buy a couple of
packages of ready-made. (Pepperidge Farm does a good one in the
US), you can always keep excess in the freezer and use it for
a steak and kidney pie later.
Roll out pastry 1/4" thick, cut into 4" rounds. Cream
fat and sugar, add remining ingredients, and put a good teaspoonful
of the mixture in the centre of each round of pastry. Gather the
edges together, pinch
firmly, and form into a flat cake; reverse the cake and roll gently
with rolling pin till the fruit begins to show through. Make two
cuts on top of each, brush with water and dust with fine granulated
sugar [castor sugar in UK]. Bake 425 for about 20 mins. About
12-14 cakes.
[From Mrs. Beetons, etc.
To all those contributing to the eccles discussion: we eat a lot
of eccles cakes in Yorkshire, although Denise Oyston tells me
they come from a place in Lancashire]
This Following Cake ought to be fun to prepare.
From a Chesterfield, Derbyshire friend
(US and UK measures listed separately)
You will notice this recipe calls for caramel colouring, recipe
for which follows cake recipe. You can either make this or (as
I do) simply add an equal quantity of strong cofffee or stout
- a dark brown colour is very desirable for Fruit cake.
If wished, you may, when cake is completely cold, poke holes in
top with slender knitting needle or wooden skewer. Gently pour
over several tablesp. of your favourite spirit, seal in kitchen
parchment
tightly covered by foil. Perform "spiking" process on
bottom of cake in several days, reseal.
Almond paste is traditionally adhered to cake with apricot jam.
NOTE: Cake may (and should) be made at least a month or
6 weeks or even longer before serving.
Using UK Measures:
Almond paste may be made (see Joy of Cooking) or purchased in
gourmet section of some supermarkets. Joy of Cooking has royal
icing recipe. Can't remember if it says add few drops of glycerine.
If not, do, because otherwise icing will resemble stucco. Remember
to make your spoon measures about 1/3 bigger
To Finish:
Grease sides of 8" round deep dish (deep souffle dish is
ideal because it has straight sides) and line base with 1 circle
of greaseproof/wax paper.
Cream butter and sugar together in large bwl until fluffy. Add
beaten egg, a little at a time, beating well between each addition.
Sift flour, salt and spice into the mixture and stir well. Add
ground almonds, chopped nuts, cherries, peel, dried fruit, orange
rind and juice. Fold into the mixture gently. Stir in the caramel
and the brandy.
Cook on low for 5 mins. Draw mixture in from sides to middle with
a fork. Cook on low 15 mins. Leave to stand 15 mins, then cook
on low 15 to 20 mins or until the cake is just dry on top. If
the cake seems
to be cooking too fast around the edge, cut out a circular piece
of foil about 1" wide; place over edge of cake for final
5 mins. Middle of cake will "catch up."
Slide a knife around the edge of the cake and leave it in the
dish to cool slightly, before turning out onto a wire rack. When
completely cold, wrap in waxed paper, then seal tightly in foil
and store in cool place until a few weeks before Christmas. Cover
with almond paste, leave to dry for 3-4 days, then cover with
royal icing.
*caramel colouring
Combine sugar and cold water in 2 pt/2-1/2 cup heat-resistant
jug.
Cook on high 6 mins, no stirring. Pour 3 tablesp. water into glass
or cup, put in oven beside syrup. Cook on high 1-1/2 to 2 mins
until water is boiling and syrup is very dark brown colour. Protect
hand
with oven gloves, gradually add boiling water to syrup, then stir
in oil. Leave to cool, pour into screw-top bottle. Use as required.
Caramel colouring keeps indefinitely and may be added in small quantities to fruit cakes, sauces, stews or other dishes which require more depth of colour
And here's a recipe for Rich Christmas Cake (to be accompanied by Wensleydale cheese), published in Leeds in 1909.
Beat the butter to a cream, add the sugar, then the eggs well beaten alternately with the flour, beat well and add the remainder of the ingredients in small quantities. When well mixed turn onto a tin lined with paper and bake in a moderate oven 3 1/2 to 4 hours. The mixture rises very little, so the cake should be made nearly as deep as you want it to be.
For Holiday Celebrants this gives some of the more distant
Yorkshire folk or their descendents an idea of what our ancestors
did around the Mid Winter Holidays.
Regards Pip Mead, North York Moors
Cream fat and sugar.
Mix in flour, sultanas and peel.
Mix the soda with the milk, then stir in the vinegar.
Beat quickly into dry ingredients, turn into greased and lined
tin.
Bake in a moderate oven for 2 hours.
Beat the sugar and butter together until very light. Whisk eggs
and add to mixture alternately with the flour but a little at
a time.
Grate the rind from the lemon and add, together with the juice.
Put into a well greased tin and bake at 325 until firm, about
1.3/4 hours.
Happy cooking to you all.
Ann.Bingley. West Yorkshire. UK
[From YK , Sowerby Bridge, Parish Cookbook]
Cream fat and sugar together, beat in egg ( saving a little
of the white) and honey.
Stir in the flour and put aside in a cool place, for 1 hour.
Roll out thinly and cut into rounds- brush with egg white.
Sprinkle top with granulated sugar and chopped nuts.
Bake until nicely browned.
(Sorry...no temp. suggested!)
MY GREAT GRANDMAS RECIPE
From: "Bev Ramsden"
Bev
Rub fat into flour, add dry ingredients and mix with cream
to a stiff paste.
Roll out to 3/4 inch thick and cut into rounds.
Bake in a quick oven on a floured baking sheet, for 10-15 mins.
Mix dry ingredients together
add treacle and margarine (melted together)
Mix carbonate of soda in 1 tablespoon milk.
Mix all together and bake in slow oven until "springy"
Mrs. P. Hirst. Halifax.
