Recipes > Desserts > Cakes > Caraway Cakes > Caraway Cake. No. 2

Caraway Cake. No. 2


  • 1 quart of flour
  • 1/4 pint of good ale yest
  • 3/4 pound of fresh butter
  • 1/4 pound of almonds
  • 3/4 pound of caraway comfits
  • 1 handful of sugar
  • 4 eggs, leaving out two of the whites
  • new milk, boiled and set to cool
  • citron, orange, and lemon-peel, at your discretion
  • 2 spoonfuls of sack


First rub your flour and yest together, then rub in the butter, and make it into a stiff batter with the milk, eggs, and sack; and, when you are ready to put it into the oven, add the other ingredients. Butter your hoop and the paper that lies under. This cake will require about three quarters of an hour baking; if you make it larger, you must allow more time.


Print recipe/article only


The Lady's Own Cookery Book (1844).

comments powered by Disqus