Victorian Cake Recipes: VICTORIAN SEED CAKE
Beat one pound of butter to a cream, adding gradually a quarter of a pound
of sifted sugar, beating both together; have ready the yolks of eighteen eggs, and the
whites of ten, beaten separately; mix in the whites first, and then the yolks, and beat
the whole for ten minutes; add two grated nutmegs, one pound and a half of flour, and mix
them very gradually with the other ingredients; when the oven is ready, beat in three
ounces of picked caraway-seeds.
Victorian Cake Recipes: VICTORIAN QUEEN CAKE
 Mix one pound of dried flour, the same of sifted sugar and of washed
currants; wash one pound of butter in rose water, beat it well, then mix with it eight
eggs, yolks and whites beaten separately, and put in the dry ingredients by degrees; beat
the whole an hour; butter little tins, teacups, or saucers, filling them only half full;
sift a little fine sugar over just as you put them into the oven.
Victorian Cake
Recipes: VICTORIAN LEMON CAKE
Beat six eggs, the yolks and whites separately, till in a solid froth; add
to the yolks the grated rind of a fine lemon and six ounces of sugar dried and sifted;
beat this a quarter of an hour; shake in with the left hand six ounces of dried
 flour;
then add the whites of the eggs and the juice of the lemon; when these are well beaten in,
put it immediately into tins, and bake it about an hour in a moderately hot oven.
Victorian Cake Recipes: VICTORIAN LEMON GINGERBREAD
Grate the rinds of two or three lemons, and add the juice to a glass of
brandy; then mix the grated lemon in one pound of flour, make a hole in the flour, pour in
half a pound of treacle, half a pound of butter melted, the lemon-juice, and brandy, and
mix all up together with half an ounce of ground ginger and quarter of an ounce of Cayenne
pepper.
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Victorian Cake Recipes: VICTORIAN IMPERIAL GINGERBREAD
Rub six ounces of butter into three-quarters of a pound of flour; then mix
six ounces of treacle with a pint of cream carefully, lest it should turn the cream; mix
in a quarter of a pound of double-refined sugar, half an ounce of powdered ginger, and one
ounce of caraway-seeds; stir the whole well together into a paste, cut it into shapes, and
stick cut candied orange or lemon-peel on the top.
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Victorian Cake Recipes: VICTORIAN SOFT CRULLERS
Sift three-quarters of a pound of flour, and powder half a pound of
loaf-sugar; heat a pint of water in a round-bottomed saucepan, and when quite warm, mix
the flour with it gradually; set half a pound of fresh butter over the fire in a small
vessel; and when it begins to melt, stir it gradually into the flour and water; then
 add
by degrees the powdered sugar and half a grated nutmeg. Take the saucepan off the fire,
and beat the contents with a wooden spaddle or spatula, till they are thoroughly mixed;
then beat six eggs very light, and stir them gradually into the mixture. Beat the whole
very hard, till it becomes a thick batter. Flour a pasteboard very well, and lay out the
batter upon it in rings (the best way is to pass it through a screw funnel). Have ready,
on the fire, a pot of boiling lard of the very best quality; put in the crullers, removing
them from the board by carefully taking them up, one at a time, on a broad-bladed knife.
Boil but few at a time. They must be a fine brown. Lift them out on a perforated skimmer,
draining the lard from them back into the pot; lay them on a large dish, and sift powdered
white sugar over them. Soft crullers cannot be made in warm weather.
Victorian Cake Recipes: A GOOD VICTORIAN POUND CAKE
Beat one pound of butter to a cream, and mix with it the whites and yolks
of eight eggs beaten apart. Have ready, warm by the fire, one pound of flour, and the
 same
of sifted sugar; mix them and a few cloves, a little nutmeg and cinnamon, in fine powder
together; then by degrees work the dry ingredients into butter and eggs. When well beaten,
add a glass of wine and some caraways. It must be beaten a full hour. Butter a pan, and
bake it an hour in a quick oven. The above proportions, leaving out four ounces of the
butter, and the same of sugar, make a less luscious cake, and to most tastes a more
pleasant one.
[PHOTO: Marcelo Terraza]
VICTORIAN CHRISTMAS CAKE
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"To two pounds of flour well sifted unite
Of loaf-sugar ounces sixteen;
Two pounds of fresh butter, with eighteen fine eggs,
And four pounds of currants washed clean;
Eight ounces of almonds well blanched and cut small,
The same weight of citron sliced;
Of orange and lemon-peel candied one pound,
And a gill of pale brandy uniced;
A large nutmeg grated; exact half an ounce
Of allspice, but only a quarter
Of mace, coriander, and ginger well ground,
Or pounded to dust in a mortar.
An important addition is cinnamon, which
is better increased than diminished;
The fourth of an ounce is sufficient.
Now this . . .
May be baked four good hours till finished."
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