Elizabethan Era recipes - Fine cakes
Click here to view a printable version - requires PDF viewer6 ounces of butter (1 and half sticks) at room temperature
Half a cup of sugar
1 egg yolk - beaten
1 and three quarter cups of sifted flour
Half a teaspoon of mace
A Pinch of ground saffron
Egg white
1) in a bowl cream the butter. Add the sugar and beat until fluffy.
2) Add the egg yolk and beat until thoroughly blended
3) In another bowl combine sifted flour and spices stirring to distribute evenly.
4) Sift dry ingredients into a bowl containing butter and sugar mixture. Combine by stirring with your hands.
5) Press mixture into a 9 inch square baking pan.
6) Bake at 325 degrees for 45 minutes or until the cake feels firm when pressed lightly in the center.
8) Cut into squares while the cake is still hot.
9) Cool in pan on wire rack.
Yields 25 small cakes