Renaissance Cake Recipes

Taste A Piece Of History: Make A Renaissance Cake For Your Next Party

To make cakes

Take a pound of fugar finely beaten, four yolks of Eggs, two whites, one half pound of Butter wafht in Rofe-water, fix fpoonfuls of fweet Cream warmed, one pound of Currans well pickt, as much flower as will make it up, mingle them well together, make them into Cakes, bake them in an Oven; almoft as hot as for manchet, half an hour will bake them.

To make Sugar cakes

Take three pound of the fineft Wheat Flower, one pound of fine Sugar, Cloves, and Mace, of each one ounce finely fearfed, two pound of Butter, a little Rofe-water, knead and mould this very well together, melt your Butter as you put it in; then mould it with your hand forth upon a board, cut them round with a glafs, then lay them on papers, and let them in an Oven, be fure your Oven be not too hot, fo let them ftand till they be coloured enough.

To make the beft Bisket-Cakes

Take four new laid Eggs, leave out two of the Whites, beat them very well, then put in two fpoonfuls of Rofe-water, and beat them very well together, then put in a pound of double refin'd Sugar beaten and fearced, and beat them together one hour, then cut to them one pound of fine Flower, and ftill beat them together a good while; then put them upon Plates rubbed over with Butter, and fet them unto the Oven as faft as you can, and have care you do not bake them too much.

To make Shrewsbury Cakes

Take four pounds of Flower, two pounds of Butter, one pound and an half of fine Sugar, four Eggs, a little beaten Cinamon, a little Rofewater, make a hole in the Flower, and put the Eggs into it when they are beaten, then mix the Butter, Sugar, Cinamon, and Rofewater together, and then mix them with the Eggs and Flower, then make them into thin round Cakes, and put them into an Oven after the Houfhold Bread is drawn; this quantity will make three dozen of Cakes.

To make very pretty Cakes that will keep a good while

Take a Quart of fine Flower and the yolks of 4 Eggs, a quarter of a pound of Sugar, and a little Rofewater, with fome beaten Spice, and as much Cream as will work it into a Pafte, work it very well and beat it, then rowl it as thin as poffible, and cut them round with a Spur, fuch as the Paftry Cooks do ufe; then fill them with Currans firft plumped a little in Rofewater and Sugar, fo put another fheet of Pafte over them and clofe them, prick them, and bake them but let not your Oven be too hot; you may colour fome of them with Saffron if you pleafe, and fome of them you may ice over with Rofewater and Sugar, and the White of an Egg beaten together.