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 Sweet enriched wheatflour biscuits with egg and currants, associated with the annual Wakes holidays at Winster near Matlock. Some known receipts indicate a small biscuit-size product, and such are commonly made in Winster at Wakes time, though the version sold there year-round is a very large 'the size of a saucer' (c6ins dia) low-bake product. The designation 'cake' suggests that the large form is likely to be the original, and that, unlike Shrewsbury Cakes which have unverally shrunk to biscuit size, the Winster Wakes Cake remains one of the last of the old-English wheat cakes. One of many Wakes treats across the North - there is a similar, version from nearby Wirksworth.  Procession at Winster Wakes 2013 Directly outside the home of Foods of England - Denver House, Winster  Original Receipt in 'Derbyshire Courier' - Saturday 14 March 1914Winster Wakes Cake Flour. 1 3/4 lb. 3/4 lb sugar. 3/4 lb butter, 1/4 lb. currants, one teaspoonful carbonate soda and three eggs. Melt the butter before putting into the flour and cut into various shapes.— Miss E. WHEELDON. Ravensworth, Victoria Crescent, Sherwood. Nottingham.  A correspondent to the 'Canadian National Magazine' (v18, p201, 1932) tells that; "Mrs. Fletcher of the Bank House, Winster, Matlock, has sent me samples of Winster Wakes Cakes, which are rather like Shrewsbury Cakes in appearance, short and rather thin with scallopped edges and containing a few currants." Original Receipt from Peak District OnlineWinster Wakes Cakes 225g plain flour 170g butter 170g castor sugar 1 egg 30g currants Rub the flour and butter together and add the sugar and currants, then mix to a stiff dough with beaten egg. Knead a little, roll out,and then cut into rounds the size of a saucer. Place on a greased tray and bake in a moderate over until pale golden brown Original Receipt from 'Feast-Day Cakes from Many Lands' by Dorothy Gladys Spicer, Holt, Rinehart and Winston, 19603/4 cup sugar 1 cup butter 3 1/2 cups all purpose flour 3 tablespoons dried currants 1 egg 1/2 teaspoon salt Yield: approx. 4 dozen cakes [sic.] Cream the butter and sugar. Sift together dry ingredients. Beat egg until thick and light. Add to the first mixture. Gradually stir in the dry ingredients, mixing the dough thoroughly. Roll out the dough 1/4 inch thick. Press in currants. Cut into 3 1/4 inch rounds, sprinkle with coarse sugar, and bake in moderate oven until done. There is a song of unknown origin: Winster Wakes there's ale and cakes  An account of Winster Wakes Derbyshire Times and Chesterfield Herald - Saturday 2 July 1870 For other Wakes Day traditions, see: Currant Bread Fruit Shortcake Biscuit Hindle Wakes Tosset Cakes Wakes Cake Westhoughton Pasties Wirksworth Wakes Cake Garstang Fair Cakes Goosnargh Cake Pilling Cakes Stalmine Club Cakes  |
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