Tea Time

A luxurious cake with a luscious texture, this traditional teatime delicacy is based on an 1812 recipe. The original appears on the left. For this update recipe, I've used modern standard measurements and made the cake a little lighter.

1 1/2 sticks of butter

1 1/3 cup sugar

4 eggs

3 1/2 cups flour

2 teaspoons baking powder

1 teaspoon mace or allspice

In mixing bowl of an electric mixer, combine the sugar and butter, mixing until fluffy. Add the eggs one at a time, mixing well after each addition. Sift together the flour, baking powder, and spice. Add the flour mixture to the batter a little at a time. Pour into greased and floured cake pan; bake at 300 degree for 20-25 minute, or until a light golden brown.

Serving suggestions: Sift a little powdered sugar over the cake, or pour on light lemon glaze icing 10 minutes before serving. Decorate with candied flower petals. Serve with fresh fruit and chantilly cream.

Madiera Cake

Another sumptuous cake from 1812, updated for today. Like the Shrewsbury cake, this new recipe is lighter, with less butter. The rich texture and delicate flavor remain the same.

1 1/2 sticks of butter

1 cup sugar

3 cups flour

1/2 cup Madiera wine

3 eggs

2 teaspoons baking powder

1 teaspoon cinnamon

In mixing bowl of an electric mixer, combine the butter and sugar, mixing until fluffy. Add the eggs. Sift together the flour and the baking powder. Add to the batter. Add the Madiera and cinnamon. Pour into a Bundt cake pan and bake at 325 degrees for 25-30 minutes, or until golden brown.

Serving suggestions: Serve like Shrewsbury cake, or slice the cake into 1 inch thick slices, top with berries, and sift powdered sugar on top. Arrange slices on a tray, and served with lemon verbena iced tea.

Candied Flower Petals

Since medieval times, candied edible flowers have been an English delicacy. Traditional favorites are rose petals and violets, which together make a lovely decoration for cakes. Pick flowers early in the day, when their moisture content is highest. Flowers picked later may wilt. For rose petals, be sure to remove the white base of each petal, since this "heel" is slightly bitter.

Petals of roses and violets, rinsed carefully in cold water

1/3 cup light corn syrup

1 cup sugar

Pour the sugar onto a large plate. Dip a petal in the corn syrup, then press each side of the petal into the sugar. Place on a cookie sheet. Repeat for each petal. Place petals in a warm, dry place until dry.

Go To Page: 1 2