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essex spice cakes

(1 rating)
Recipe by
Stormy Stewart
Mio, MI

This is one of Lynn's recipes from the wizzard and witch magazine 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)

Ingredients For essex spice cakes

  • what you need id below

How To Make essex spice cakes

  • 1
    1 cup caster/superfine sugar 2 cups + 2 tablespoons plain flour 2 eggs 3/4 cup butter 1 teaspoon baking powder 1 teaspoon rosewater 1 pinch of ground mace 1 pinch of salt 1 pinch ground cloves 1/2 teaspoon ground cinnamon 4 tablespoons currants
  • 2
    Preheat oven 375°F and grease a baking tray. 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. Place spoonfuls of the batter spaced well separated onto the baking sheet and bake for 10-15 minutes. Allow to cool slightly and then remove with a palette knife. Transfer to a wire tray to cool. Store in an airtight container.

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