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john_amend_all) wrote2015-12-13 05:27 pm
Mrs Beeton's Coffee Cake
I think this is becoming a continuing series.
3362. — COFFEE CAKE.
Ingredients. — ½ a lb. of butter, ½ a lb. of brown sugar, ¼ of a lb. of golden syrup, ½ a lb. of currants, ½ a lb. of sultanas, 1½ lbs. of flour, ½ an oz. of baking-powder, 2 eggs, ½ an oz. of nutmeg, cloves and cinnamon mixed, coffee.
Method. — Sieve the baking-powder with the flour into a pan; add the spices, sugar and butter, rub well together, make a well in the centre, pour in the syrup, add about ¼ of a pint of strong cold coffee, break in the eggs, and beat well together; then mix in the other ingredients with a strong wooden spoon, using a little milk if not moist enough, mix in the fruit last, and then bake in a long square cake pan nicely prepared.
Time. — 1 to 2 hours. Average Cost, 2s.
So, as usual, halve the quantities, substitute modern equivalents where applicable...
Revised ingredients. — 4oz margarine, 4oz brown sugar, 2oz golden syrup, 4oz currants, 4oz sultanas, 12oz self-raising flour, 1 egg, 2 teaspoons each nutmeg and cinnamon, 100ml strong cold coffee. (In case you wonder why my recipes suffer from imperial / metric dissonance, my measuring jug has both scales but the metric one came closest to the quantity I wanted).
Method as originally given. Except I don't see how a cake tin can be both long and square — squares are, by definition, as long as they are wide. Anyway, I used a loaf tin. And I did line it, but I don't know whether it was done 'nicely' or not. Cooking time at 140°C in my fan oven was 1 hour.
Comments: I think Mrs B went overboard on the spices this time. Even at half quantities, that's a lot of cinnamon and nutmeg going in there; it completely drowns out any taste of coffee. I've cut the amounts further down from the ones I used.
One other piece of advice: If you're making this cake in the evening and there's any coffee left over, drinking it is not a good idea. Unless you want to end up awake till 5am writing an Adam Adamant crossover.
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