Victorian Cakes And Biscuit Recipes
History of Victorian Cakes and Biscuits
Victorian cakes and biscuits have been popular for centuries, with recipes being passed down from generation to generation. In the 19th century, the industrial revolution saw the emergence of mass production in the baking industry, making cakes and biscuits more widely available to the masses. For the Victorians, cakes and biscuits were a way to express their love, as they often made elaborate creations to show off their baking skills. These creations were often decorated with symbols of the era, such as roses and other flowers. As a result, Victorian cakes and biscuits are now seen as a symbol of love and creativity.
Types of Victorian Cakes and Biscuits
Victorian cakes and biscuits come in a variety of shapes and sizes, from cupcakes to layer cakes, and from shortbread to scones. Many of these recipes have stood the test of time, with some of the most popular recipes being over a hundred years old. Popular cakes and biscuits from the Victorian era include Madeira cake, Victoria sponge cake, Eccles cakes, and Bakewell tarts. These cakes and biscuits are often served with tea or coffee, and are a common feature of afternoon tea.
Victorian Madeira Cake Recipe
This simple yet delicious cake is a classic Victorian recipe. It is perfect for any special occasion, or just as a tasty treat. The ingredients needed to make this cake are:
- 225g butter, softened
- 225g caster sugar
- 4 eggs, beaten
- 225g self-raising flour
- 2 tablespoons of milk
- Zest of 1 lemon
- 1 teaspoon of vanilla extract
Instructions:
Preheat the oven to 180°C. Grease and line a 20cm round cake tin. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour and fold in gently. Add the milk, lemon zest, and vanilla extract and mix until fully combined. Pour the mixture into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for 10 minutes, before transferring to a wire rack to cool completely.
Nutrition:
This recipe makes one 20cm Madeira cake, which serves 10 people. Each slice contains approximately:
- Calories: 230kcal
- Fat: 12.5g
- Carbohydrates: 25.5g
- Protein: 4.5g
- Fibre: 0.5g
Victorian Eccles Cake Recipe
Eccles cakes are a delicious sweet treat, made with buttery pastry and filled with dried fruit. They are a firm favourite amongst Victorian tea-time treats. The ingredients needed to make this cake are:
- 125g butter, softened
- 125g plain flour
- 60g caster sugar
- ½ teaspoon of ground nutmeg
- 2 tablespoons of cold water
- 50g currants
- 50g raisins
- 50g sultanas
- 1 tablespoon of demerara sugar
Instructions:
Preheat the oven to 180°C. Grease and line a baking tray. Cream together the butter and sugar until light and fluffy. Sift in the flour and nutmeg, then add the cold water and mix to form a dough. Knead the dough lightly on a floured surface, then roll out to a thickness of about 5mm. Cut out 12 circles from the dough, using a 6cm fluted cutter. Place the circles on the prepared baking tray. In a bowl, mix together the currants, raisins, sultanas and demerara sugar. Place a teaspoon of the filling on each circle, then fold over and crimp the edges together to form a semi-circle. Bake for 15-20 minutes, or until golden brown. Allow to cool on a wire rack.
Nutrition:
This recipe makes 12 Eccles cakes, each containing approximately:
- Calories: 140kcal
- Fat: 7.5g
- Carbohydrates: 16g
- Protein: 2g
- Fibre: 1g
Conclusion
Victorian cakes and biscuits are a delicious way to celebrate any special occasion. From Madeira cakes to Eccles cakes, there are a variety of recipes to choose from. These recipes are easy to make, and are sure to be a hit with family and friends. So why not take a step back in time and try out some of these classic Victorian recipes?
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