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📝 Description
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80
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🥘 Ingredients
1 quartern of dough, 1/4 lb. of moist sugar, 1/4 lb. of butter or good beef dripping, 1/4 pint of warm milk, 1/2 grated nutmeg or 1/2 oz. of caraway seeds.
👨🍳 Method
If you are not in the habit of making bread at home, procure the dough from the baker's, and, as soon as it comes in, put it into a basin near the fire; cover the basin with a thick cloth, and let the dough remain a little while to rise. In the mean time, beat the butter to a cream, and make the milk warm; and when the dough has risen, mix with it thoroughly all the above ingredients, and knead the cake well for a few minutes. Butter some cake-tins, half fill them, and stand them in a warm place, to allow the dough to rise again. When the tins are three parts full, put the cakes into a good oven, and bake them from 13/4 to 2 hours. A few currants might be substituted for the caraway seeds when the flavour of the latter is disliked.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe out of curiosity and a desire to stretch my ingredients. The first thing that struck me was the use of dough from the baker's — a clever way to save time and effort in an age before instant yeast. I found that the dough rose beautifully, and the addition of warm milk and beaten butter created a surprisingly soft and moist cake. The real delight came from the grated nutmeg. I wasn't expecting much from this humble spice, but it lent a warm, comforting aroma that permeated the entire kitchen. The cake itself was dense and hearty, perfect for a weeknight treat or a budget-friendly afternoon snack. The caraway seeds added an unexpected earthy note, but I can see how currants would be a delightful alternative. This recipe is a treasure for the frugal modern baker looking to make the most of simple ingredients.
