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essex spice cakes

(1 rating)
Recipe by
Stormy Stewart
Mio, MI

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 rating)
yield serving(s)
prep time 15 Min
cook time 10 Min

Ingredients For essex spice cakes

  • 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.

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