essex spice cakes

Stormy Stewart


These make wonderful Litha cakes

I think the name is a bit misleading as these cakes are more like big cookies but really when we’re talking about sweet things who cares? I was sold when I noticed it used rose water – I love rose!
This is an old recipe, probably back to the middle ages and made for religious festival days. In my opinion you don’t have to wait for a religious day…. just long enough for the kettle to boil to make a cup of tea


★★★★★ 1 vote

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15 Min
10 Min


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  • 1 c
    caster/superfine sugar
  • 2 c
    plus 2 tablespoons flour
  • 2
  • 3/4 c
  • 1 tsp
    rose water
  • 1 tsp
    baking powder
  • 1 pinch
    ground mace
  • 1 pinch
  • 1/2 tsp
  • 4 Tbsp

How to Make essex spice cakes


  1. Preheat oven 375°F and grease a baking tray.
  2. Cream the butter and sugar in a large bowl until light in texture and pale yellow.
    Beat in the eggs and rosewater. Fold in all the dry ingredients using a metal spoon then add the currants.
  3. Place spoonfuls of the batter spaced well separated onto the baking sheet and bake for 10-15 minutes.
  4. Allow to cool slightly and then remove with a palette knife.
  5. Transfer to a wire tray to cool.
    Store in an airtight container.

Printable Recipe Card

About essex spice cakes

Course/Dish: Cookies
Other Tag: Quick & Easy
Hashtags: #litha, #spice-cakes

Show 6 Comments & Reviews

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