Essex Spice Cakes Recipe
Originally these cakes were probably a regional religious feast day cake or biscuit like Banbury Cakes and Shrewbury Biscuits which always contained fruit and spices. The use of rosewater in cooking was very common right up to the 20th century.
- 1 cup caster/superfine sugar
- 2 cups + 2 tablespoons plain flour
- 2 eggs
- 3/4 cup butter
- 1 teaspoon baking powder
- 1 teaspoon rosewater
- 1 pinch of ground mace
- 1 pinch of salt
- 1 pinch ground cloves
- 1/2 teaspoon ground cinnamon
- 4 tablespoons currants
- Cream the butter and sugar together in a large basin with a wooden spoon until the mixture is light in texture and pale in colour.
- Beat the eggs and rosewater into this mixture.
- Fold in all the dry ingredients using a metal spoon.
- Finally stir in the currants.
- Stand aside in a cool place for about 45 minutes.
- Put spoonfuls of the mixture well spaced out onto a well greased baking tray.
- Bake for about 10 - 15 minutes at 190 degrees centigrade (see temperature conversions).
Prep Time: 75 minutes
Cook Time: 15 minutes
Yield: 8 - 12 cakes