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 (Or Leamington Cakes) Small sponge cakes with fruit, peel and lemon flavours, cooked in a distinctive 'obround' mould.   Original Receipt from 'Saleable Shop Goods for Counter-Tray and Window:' by Frederick T Vine (Vine 1907)No. 67.- Leamingtons. 3/4 lb. butter; 1 lb. sugar. 3/4 lb. soda flour (No. 1); 1/2 lb. plain flour. 6 ozs. currants. 2 ozs. peel. 6 eggs. Milk. Mode, - Sift the flours together on the board, add the fruit and peel chopped fine; break the eggs into a pot; cream up the butter and sugar in a bowl, adding the eggs in the usual manner, and a few drops of essence of lemon. Then mix in the flour, fruit, and peel, using sufficient milk to form a nice workable cake batter; fill it into the ordinary long penny Leamington cake pans (Fig. 33); dredge sugar over, and bake in a moderate oven. Sell at 1d. each. Original Receipt from 'The modern flour confectioner' by Robert Wells, Robert (Wells 1891) 120.— Leamington Cakes ... can be made out of the same batter as sandwich [cakes] ; the tins are nicely greased and dusted, two slices of peel are placed, with sometimes a few currants sprinkled, on the bottom of the tins. Sold 2d. each ; 8 for 1s.  |
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