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 Rich, sweet, cake raised with yeast. Typically flavoured with citrus peel and glazed.  Image: Alex Bray...  Original Receipt from 'The Art of Cookery Made Easy and Refined' By John Mollard, 1802 (Mollard 1802)YEAST CAKE Take one pound of flour, two pounds of currants washed and picked, a quarter of a pound of fresh butter, a quarter of a pound of sugar, the same quantity of citron and candied orange peel cut into slices, and a small quantity of cinnmnon and mace, pounded and sifted. Make a cavity in the centre of the ingredients, add a gill of sweet wine, a little warm milk, a tea cupful of yeast, and let it stand till the yeast works; then put a little more warm milk, mix all together, fill a hoop with it, let it remain till risen, and bake. Other yeast cakes include... Boston Fruit Bread Bread Cake Brentford Rolls Cheese and Walnut Loaf Chelsea Buns Chester Buns Colston Buns Dorset Dough Cake Dorset Wiggs Fourses Cake Fruited Teabread Great Oxfordshire Cake Hyde Park Corner Cakes Iced Fingers Isle of Wight Doughnuts Lancashire Bun Loaf Lemon Buns Love In Disguise Cake Malt Loaf Marlborough Buns Mrs Shellye's Cake Northampton Cake Northumberland Twists Oxford Cakes Plum Shuttles or Valentine Buns Ripon Christmas Bread Saffron Cake Sally Lunn Scarborough Muffins St Edmund's Buns Suffolk Harvest Cake Tiverton Chudleighs Vicarage Cake Yorkshire Knead Cakes Yorkshire Tea Cakes Yule Bread  |
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