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How To make Old English Spice Cake with Currant Hard Sauc

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1.00 c Unsalted butter (225g)
2.00 c Sugar (400g)
4.00 lg Eggs
0.75 c Milk (180ml)
3.00 c Unbleached white flour
-(300g) 0.25 c Hot water (60ml)
2.00 ts Baking powder
0.50 ts Threads
0.50 ts Vanilla extract
2.00 ts Caraway seeds
g Zest of one lemon AND one -orange 0.50 ts EACH of ground cinnamon,
-cloves, mace and nutmeg
0.50 c Unsalted butter (1 15g)
0.25 lb Cream cheese (60g)
0.75 c Confectioners' sugar (75g)
2.00 tb Lemon juice
0.50 ts Saffron threads
1.00 ts Vanilla extract
0.25 c Yellow raisins (45g)
0.25 c Currants (45g)
Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.
Powder saffron, work into butter. Cream butter and sugar, add eggs, one at a time. Add vanilla and caraway. Sift together dry ingredients. Add dry ingredients to batter alternately with milk. Mix in zest. Pour into greased, floured sheet cake or cupcake pan. Preheat oven and bake at 350F (175C) for about 1 1/4 hrs. Check after 1 hour. Cool in pan for 10 minutes, then on rack. Serve with dollop
of Currant Hard Sauce.
CURRANT HARD SAUCE:
Powder saffron, work into chilled cream cheese. Cream together butter and cheese. Beat until light and fluffy. Mix in remaining ingredients and chill. Serve at room temperature.
From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987.
Posted by Stephen Ceideberg; March 30 1993.

How To make Old English Spice Cake with Currant Hard Sauc's Videos

1831 Cottage Potatoe Pudding Or Cake Cook Not Mad - Old Cook Book Show - Glen And Friends Cooking

1831 Cottage Potatoe Pudding Or Cake Cook Not Mad - Old Cook Book Show - Glen And Friends Cooking
The recipe today is from the 1831 American printing of a rather strange little cookbook called The Cook Not Mad Or Rational Cookery... the title goes on from there as was the custom for cookbook titles in this period. Overall the book is a mishmash of recipes gathered word for word from other sources, and presented with a very Pro American / Anti European bent in the wording of the introduction.
There is a Myth created and perpetuated by a modern day book publisher that this was Canada's first cookbook... but it wasn't. It's a great story that sold countless reprints in museum gift shops across Canada; but sadly just a fabrication to sell more books.

Yes I know Potato isn't spelled 'Potatoe'... but that's the way it was often spelled in cookbooks during this time period and this old cookbook is no exception.

No 86. Cottage potatoe Pudding or Cake.
Boil and pare and mash two pounds of potatoes, beat them fine with a pint of milk, two ounces of sugar, three eggs, bake three quarters of an hour. A quarter of a pound of raisins or currants may be added, or leave out the milk and add a quarter of butter, it will make a good cake.

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Fruit preservationist, Leda Meredith, stops by Martha’s kitchen to share her techniques for drying fruit. Then, Martha incorporates dried fruit into two traditional British recipes: pocket-sized pastries called Eccles cakes and a steamed currant pudding known as spotted dick served with a lush crème anglaise.

#DriedFruit #Eccles #Cakes #Baking #Recipes

0:00 Introduction
0:42 How to Dry Fruit
6:34 How to make Eccles Cakes
12:45 Steamed Currant Pudding Recipe
19:04 Moroccan Fruit Cake Recipe

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This episode originally aired at Season 11 Episode 1.

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Moroccan Fruit Cake -

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Martha Stewart Makes 3 Dried Fruit Recipes | Martha Bakes S11E1 Dried Fruit

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Ingredients
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Cloves
Black raisins - 1/2 Cup
Tutti frutti - 3 1/2 Tbsp.
Dates - 5 to 6 nos.
Sugar - 1 Cup
Water - 2 Tbsp.
Water - 1 Cup
All-purpose flour - 1 Cup
(1 Cup = 250 ml)
Baking powder - 1 Tsp.
Baking Soda - 1/4 Tsp.
Salt - 1/8 Tsp.
Egg - 2 Nos.
Vanilla essence - 1/2 Tsp.
Sunflower oil / Olive oil - 1/2 Cup
Cashew nuts - 1 handful
Orange zest - 2 1/2 Tbsp.

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