cakes

The town of Abingdon has a tradition of small bread cakes being thrown to the crowds by the mayor and town officials on certain celebration days. The bun throwi...

Enriched individual cakes with a sugary topping. Known from receipts and advertisements throughout the 19th Century, the connection with Africa (if any) is uncl...

Tray-bake sponge cake with currants.

Scones made with neither strong salt nor sugar, so suitable for both sweet or savoury eating.

Sweet cake flavoured with almond. Top decorated with almonds (Mrs.B, etc)

Cake, or almond fondant, formed into a rounded shape with currants for eyes, orange peel for a tongue and stuck all over with split almond spines (Moxon 1764, G...

Scones containing a proportion of ground almonds or almond essence, top strewn with a few flaked almonds.

Any of several large cakes, very light in both colour and texture.

Sponge cake with grated apple and cheese incorporated into the mixture.

Chopped apple and powdered cinnamon mixed-in. Often dusted with cinnamon powder and sugar.

Thin sponge cake made with chopped apples and grated cheese mixed-in. Served either as a cake or with custard.

Round choux pastry buns, split and filled with finely chopped stewed apple and whipped cream.

Sponge cake with apple purée, whether mixed in to the batter or the cake cooked on top of a layer of the apple.

Soda-raised white wheatflour cake with chopped apple, cider and raisins.

Sweet teabread with chopped apricots and prunes mixed-in.

Sweet teabread with chopped apricots and walnuts mixed-in.

Rich cake, or bread, served at a funeral.

Soft, soda-raised wheatflour cake made with egg and treacle (or golden syrup) and ginger. According to one tradition the receipt came from a French prisoner of ...

Any cake of a form suited to being cooked on a griddle (or 'bakestone'), for modest homes who did not have the luxury of an oven. Typically a very plain flour-a...

Folded turnover-style small pasties of sweetened soft paste, filled with sweet mincemeat.

Sweet teabread with chopped banana and dates mixed-in. The receipt here, the earliest we could find, unusually uses granary flour.

Small unleavened cakes of butter-rich sweet dough, very lightly baked and topped with sugar or comfits etc. (Moxon 1764, Raffald 1769)

Yeast-raised sweet buns made with sugar, egg and butter, flavoured with caraway and coated with caraway comfits.

Now an oblong light cake made up from, usually four or very occasionally nine, small slabs of cake of square cross-section in two colours (usually pink and yell...

A cake made from flour other than the customary sort, from 'batty' flour. The word may come from the Sanskrit bhakta, meaning grain-meal or rice, and in this se...

Soda raised dense cake with egg, brown sugar, mixed dried fruit, lemon and sweet spices.

Very thin slices of sponge cake sandwiched with jam strewn with grated coconut, "garnish or intersperse them with small sprigs of myrtle" (Acton 1845)

Scones made with hedgerow fruits mixed-in.

A novelty cake made using ingredients mentioned in the Bible, a favourite at dissenting chapel teas. The receipt might include, for instance;

1lb flour to 5 eggs, 8oz sugar, rose or orange flower water, beaten and baked 1 hr (Eaton 1822).

A a rich chocolate cake layered with fresh cherries and cream, the top decorated with cream and chocolate shavings.

Fruit cake made by boiling together dried fruit (raisins, sultanas etc) with sugar, butter and water. Flour and soda added, and baked.

Soda-raised white wheatflour cake of 1 lb. flour, 8 oz butter, 8 oz chopped raisins, 2 eggs, sugar and cream.

Medium-light soda-raised white wheatflour breadcake with brown sugar, egg and ample dried fruit (raisins, sultanas) soaked in tea. Cooked in a loaf tin, served ...

Old term for wedding cake, known at least since around 1550.

Given by J.Salmon as a sponge cake moistened with spirits, topped with ice cream and fruit, all covered in meringue and lightly baked, but not found in any publ...

A form of rich bread cake associated with the town of Bridgwater.

Individual paper-case cakes with lemon or rose flavouring and currants. Known at least since advertisements of the 1850's

Sponge cake made with treacle, sweet spices, ginger and almond.

Soft scone batter with a very high proportion of currants.

Small sponge cakes flavoured with Ginger.

A Springtime Celebration Cake. A rich fruit cake with nuts, cherries and peel (White 1932), covered with icing (often with marzipan) and decorated, often with S...

Small yeast-raised white bread buns, enriched with butter and egg, glazed.

Thin drop scones of simple cream or milk and flour batter, served hot with butter.

Small sponge cup-cakes with a disc cut from the domed top, split in half and re-attached with cream or fondant, each piece at an angle to the other, in broad im...

White wheatflour cake made with buttermilk. Buttermilk is somewhat acid and will react with a small admixture of bicarbonate of soda to produce carbon dioxide g...

Any form of scones made with buttermilk as the liquid.

Small soda-raised cakes made with sweet mincemeat mixed-in.

Left-over cake or pudding pieces, fried.

Original Receipt in C.Guide 1654;

Rectangles of cut shortbread biscuit, typically 3 ins square, but also in other shapes, topped with a very thick, soft, sticky caramel confection, topped with c...

Soda-raised wheatflour bread with carraway seeds, traditionally made for Good Friday and, presumably, raised without yeast to conform with the Jewish tradition ...

Sweet sponge cake, with grated carrot, often made with a proportion of brown flour and frequently decorated with a citrus flavoured soft icing (with cream chees...

Sponge cake with grated white chopped apple, dried fruit and Lancashire cheese mixed-in.

Soda-raised scones containing grated cheese, typically strong Cheddar.

Individual yeast-raised white wheatflour buns, formed of a sheet of dough strewn with currants (or sugar only in earlier receipts, other fruits or nuts in some ...

A form of Lardy Cake made with bread-type layered pastry, associated with Gloucestershire, and Cheltenham in particular. In other parts of England 'Dripping Cak...

Sweet sponge cake with ground almonds and glace cherries mixed-in. Top decorated with cherries and almonds.

Madeira-type cake with glace cherries.

Sweet sponge cake made with cocoa and orange flavouring. Usually topped with a chocolate fondant.

Very rich, very dark, fruit cake, commonly including dark sugars, dark dried fruit, with topping of marzipan and white icing, often decorated with holly, pine, ...

Swiss roll of chocolate-flavoured sponge cake with a chocolate fondant filling and coating. Often served at Christmas.

A flattish cake or gingerbread, highly spiced with cloves, served, especially to children, at Christmas and at other festivals.

Soda-raised sweet cake made with cider, usually including sweet spice and often apples.

Whole raisins and cinnamon powder mixed-in.

Scones with cinnamon powder mixed-in.

Oval-shaped enriched cakes or scones with peel and currants.

A large cake baked for an entire week's consumption, known only from WD Parish's 'Dictionary of the Sussex Dialect' (1875).

Cake containing chopped Kentish Cobnuts (also known as 'filberts').

Small sponge cakes baked in cockle shells (or shell-shaped moulds), sprinkled with sugar.

Semi-dense sponge with walnut pieces and coffee essence mixed-in . Cut into three or more layers, sandwiched with, and topped with, a coffee butter-cream.

Cornflakes, or other toasted breakfast cereal such as puffed rice, adhered into a mass with melted chocolate softened with a little butter. Set in small paper c...

Sweet cake made with wheatflour and a proportion of cornflour.

Three small thin sponge cakes, or one large round sponge cake split across twice, sandwiched together with two layers of whipped cream with fruit, usually straw...

Two squares of sweetened soda-raised pastry with jam between.

Cranham Honey Cake

Original Receipt in 'The modern baker, confectioner and caterer' Edited by John Kirkland, London, 1907

Shortcrust base topped with confection of sugar, desiccated coconut and halved walnuts, baked until crisped.

Soda-raised, lemon-flavoured, plain sweet cake made with a high proportion of maize flour.

Shallow tin loaf soda-raised cake with lard, golden syrup, ginger, cinnamon, currants and lemon zest.

Now a name for individual sponge cakes in general, most commonly if round and decorated, but formerly a term for little cakes cooked in a cup, most especially w...

Scones made with whole currants mixed-in.

A term used for small sweet cakes or scones in Devon and Cornwall.

Scones with chopped dates and crushed or halved walnut kernels mixed in. Known at least since Mill 1909.

Soda raised loaf made with dried fruit, nutmeg, black tea and (in most receipts) marmalade.

A type of small oatmeal and treacle cake, for more information and other forms, see Parkin.

Large chocolate sponge sandwich cake with chocolate butter-cream filling. The name is unknown before 1999.

A Springtime celebration cake, made in a star shape.

Whipped-egg sweet sponge cake baked in a hoop shape (Mollard 1802, Eaton 1822).

Spiced bread very known from advertisements from the 1820's to 70's, associated (like Fair Buttons) with the annual Tombland Fair at Norwich.

Wheat-meal flour scone paste with cheese, cut into rounds and arranged so each overlaps the next in a circle. Baked.

Scone or sponge cake with high proportion of chopped or sliced apple mixed-in, cooked as a relatively thin (c2ins) slab (Hartley 1954, etc)

Soda-raised tin loaf with dried fruit and sweet spices.

Yeast-raised sweet white wheatflour buns with egg and sweet spices.

Small individual soda-raised sweet sponge cakes with spices, lemon and peel.

In most parts of England 'Dripping Cake' is a general term for sweet fruit cakes traditionally made with dripping as the fat, such as Ilkley Cake.

Cake containing apple and spices with mead. Known only since J.Salmon

Small sponge cakes with pineapple and angelica, highly decorated with icing.

Soda-raised dense cake with ginger, almonds, caraway seeds, mixed peel and sweet spices.

A cake made on an auspicious day (St. Mark's Eve (April 24th), St Agnes Eve (January 20th) Midsummer's Eve or Halloween) with numerous ceremonies, by spinster m...

White wheatflour and buttermilk batter, raised with baking powder and fried on both sides into a small pancake. Served hot with butter and jam.

Any form of cake made for the Easter celebration, including Simnel Cakes. Often now a cake decorated with springtime fancies such as model chicks, eggs or flowe...

Small cornflake cakes decorated on top with two or three tiny sugar eggs.

Sponge cake flavoured with elderflower cordial.

Very small individual cup-type sponge cakes, usually decorated with icing and possibly cherries, angelica etc.

Large (c5ins diameter) very rich soda-raised flattened buns made from wheatflour with candied peel, sugar and cream. Usually decorated on top with glace cherry ...

Soda raised white wheatflour bread cake made with egg, ground almonds, dried fruit and shredded peel. Known at least since Peggy Hutchinson's 'North Country Coo...

Like many everyday articles 'fried cakes' appear, from news reports, to have been so commonplace, especially from the North West counties in the 19thCent, that ...

Large table sponge sandwich cake (British Food Trust)

Ginger-flavoured sponge cake. There is no definitive receipt, but Ginger Cake is commonly of medium density, very moist and coloured brown with treacle. It is u...

A Springtime Celebration Cake. A rich fruit cake with almonds, currants. Decorated on top with marzipan, with marzipan balls and crystallised fruits.

Name given to a number of cakes presumed to be old-fashioned. One published receipt is for sponge cake made with chopped pineapple and pineapple juice, sprinkle...

Soda-raised sponge cake with currants mixed-in.

Semi-hard flapjack-like slabs about ¼ins thick and 3ins square, each marked into 4 sections and dusted with oatmeal.

Yeast-raised sweet wheatflour cake with butter, sweet spices, dried fruit, rosewater and ambergris, frosted with egg white and sugar.

Not a type of cheese, but a cake made to celebrate a birth. 'Cheese' in the sense of being a flattened cylinder in shape.

Any of several cake receipts made using one half pound of each ingredient, eg, flour, sugar, fat or flour, sugar, fat, raisins cherries etc.

Small round cakes of soda-raised sweetened white wheat flour with egg, split and the halves adhered with jam.

Harcake

A soda-raised sponge made with a proportion of golden syrup or treacle, with chopped dates and walnuts mixed-in.

A fatless sponge cake of eggs and sugar with a little water beaten to a frothy cream over hot water, white wheatflour added. Baked, split and filled with cream.

Piped soft pastry fingers with lemon flavouring, iced. Known only from 'Vine's Shop Goods.'

Soda-raised open-textured semi-sponge cake made with chopped hazelnuts.

Tin loaf-cake made from batter of sugar, butter and flour with rosewater, egg and dried fruit (Mollard 1802).

Chopped sweet herbs such as marjoram, thyme etc. mixed-in.

A form of gingerbread biscuit, now believed lost. Possibly similar to Grasmere Gingerbread

Domestic servants and farm labourers were formerly employed only on a one-year contract, so Hiring Fairs were held in spring or autumn for prospective employees...

Now often a soda-raised white wheatflour cake with sweet spices. Part baked then pricked on the surface, warm honey poured over and baked.

Made with honey as the sugar, sometimes glazed with honey.

Rich, light, yeast-raised butter-and-egg dough with caraway seeds, "cut into what forms you please" (Mollard 1802).

Heavy, spiced fruit cake made with dripping instead of lard or butter. A type of Dripping Cake.

A type of soft slab cake-type gingerbread flavoured with ginger and cinnamon. A specialty associated with Oakroyd Bakery in High Bentham, and other bakers in th...

Yeast-raised sweet white wheatflour dough formed into small balls, spiced, with dried fruit and/or candied peel in the centre, deep fried. Known at least since ...

Spiced soda-raised white wheatflour cake, top decorated with candied peel. Known only from cookbooks by J.Salmon

Soft, spongy discs of baked, aerated egg-flour mixture, topped with orange jelly and chocolate, approximately 2 ¼ inches in diameter. Developed by McVitie & Pri...

Small sponge cakes with dried fruit and peel. Known from baker's lists and advertisements at least since 1850, disappearing after WWII.

Soda-raised white wheatflour fruit-and-spice cake with ginger, black treacle and beer.

Individual fruit cakes made with butter, currants, white wheatflour, sugar and egg yolk, flavoured with mace. Known since Moxon 1764.

Small spiced bread cakes thrown to the crowds by the mayor of Harwich, and formerly some other Suffolk towns, at the annual Mayor-Making ceremony on the third T...

Plain sponge cake flavoured with lemon and cinnamon, split and filled with lemon curd.

Sponge cake with ginger, cinnamon, and dried fruit.

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A type of oatmeal and treacle cake, for more information and other forms, see Parkin.

Soda-raised cake made with whole egg, brown sugar, almonds, currants, sultanas, cherries, nutmeg, cinnamon and ginger.

Butter-rich cake made with black treacle, currants, citrus peel and ground almonds.

Small sponge cakes with fruit, peel and lemon flavours, cooked in a distinctive 'obround' mould.

Small sponge squares decorated with marbled icing.

Lemon flavouring plus whole raisins mixed-in.

Lemon-flavoured sponge cake with with a sugar topping, either as icing or lemon syrup.

Semi-dense sponge cake with a thin syrup of lemon juice and sugar poured over. Known at least since the 'Good Housekeeping Cake Book' of 1958.

Beaten-egg sponge cake flavoured with lime and lime syrup poured over.

Soda raised cake made with brown sugar and dried fruit soaked in tea. Often served with cheese.

A dark, dense, sticky cake made with malt extract. Of rectangular form, usually yeast-raised with c3oz of malt extract, 1oz of fat per pound of flour and glazed...

General term for soda-raised fruit slab cakes. Mrs.B adds caraway, currants and candied peel.

Semi-dense plain sponge cake with a small admixture of lemon, usually formed as a slab.

Dark, dense, sticky cake made with malt extract and a small admixture of dark fruit. Almost always of rectangular form with a sugar-water glaze. Commonly eaten ...

Small, thin, sponge cakes with sultanas and peel, decorated on top with dried fruit or sugar plums. Associated with the 'water cure' at Malvern Spa and known fr...

Sponge cake made from two mixtures of contrasting colours, gently folded together so that the baked cake presents the appearance of marble. In English practice ...

A highly-decorated disc of marzipan, typically about 1in thick, supported on a wafer or thin cake base. Since its heyday in the 16th and 17th centuries it seems...

Traditional beaten-egg sponge with white flour, sugar and caraway seeds. Baked and dredged with sugar.

Form of party cake consisting of layers of pastry with currants between.

A very rich and moist fruit cake made sultanas, currants, muscavado sugar, butter, eggs, cherries, almonds and rum, decorated on top with cherries and almonds.

A treacle gingerbread - similar to parkin - with added candied peel and caraway seeds. In this old receipt 'pearl-ash' is potassium carbonate, E501

Raised cake, usually with ginger and a substantial admixture of treacle or golden syrup.

Any of several sweet, decorated, cakes made to celebrate Mothering Sunday, the fourth Sunday of Lent (three weeks before Easter Sunday).

Rich fruit cake of flour, eggs, butter, ale-yeast, sweet spices, dried fruit, almonds and sugar baked very slowly then iced with a mixture of finely powdered su...

Yeast-raised cake of flour, butter beaten yolks, blanched almonds, rosewater, chopped raisins, sugar, and spices (WM 1658)

Form of fruit cake known anecdotally, and from the poem 'Echoes of the Tyne' of 2012;

A rich version of bread pudding, sometimes, but not always, described as being baked sandwiched between two layers of pastry and sometimes with icing on top. Us...

Soda-raised white wheatflour buns made with ginger, butter and egg. Made into soft small balls and baked so that they rise to a round pyramid shape.

Yeast-raised cake of flour with cloves, cinnamon, nutmeg, orange flower or rosewater, currants, cream, butter and wine (Bradley 1728)

Sweet whipped egg-white sponge cake made with butter and caraway seeds.

Individual square cakes with currants. Known from advertismets of 1788 and widely advertised in the 19th Century.

Cake with lemon, spice and currants baked for the Oakham Feast Sunday celebrations on September 9th each year.

Sweet scones made with a proportion of rolled outs as well as wheat flour and part of the sugar replaced with golden syrup.

Spiced rock cakes. Named after Old Harry Rocks off the coast of Swanage, part of the 'Jurassic Coast' World Heritage Site, possibly taking their name from a fam...

Sweet scones made with orange flavouring and halved glace cherries mixed-in.

Sponge cake flavoured with orange juice and zest.

Rich fruit cake made with sour milk instead of yeast and left overnight to leaven. A sourdough cake.

Soda raised cake made with white wheatflour and rice flour, flavoured with grated lemon rind (J.Salmon)

Slightly soda-raised pastry with sugar, lard and currants. Baked in c4ins squares.

Loaf-shaped sponge cake with coconut and orange, spread with topping of curd cheese with sugar, orange and nuts.

Heavy, moist, cake made with oatmeal, treacle and ginger. Served as a dessert cake, or as a pudding with custard. Very widely, and most traditionally, eaten on ...

Raised white wheatflour cake made with butter, very rich in dried fruit, peel, sweet spices and ginger. Commonly baked in a round with a rusticated top surface....

Sponge cake, commonly highly decorated with, for instance, candy icing, nuts etc.

Several receipt books of around 1900 carry receipts for a 'Poor Man's Cake', invariably soda-raised. Although the ingredients may not seem particularly 'poor', ...

Small sweet cakes flavoured with almond or rose water. Formerly made as human figures, possibly with fruit decorations for eyes, etc. A tradition associated wit...

Rich fruit cake made using dark porter beer. Known in Ireland at least since 1880s, and in England only since about 1950.

Cake made with one pound weight of each ingredient, typically flour, butter, egg, sugar, dried fruit (Acton 1845, etc)

Soda-raised dense cake made with treacle, nutmeg, egg and ginger. Baked c1ins thick and allowed to dry for 1 or 2 days before eating.

Heavy, moist, soda-raised cake made with wheat flour and oats, with dark sugars. Differs from other parkin with the addition of nutmeg.

A form of enriched sweet bread-cake made as a rolled length looped into a knot shape. Prince of Wales cakes appear repeatedly in retailer's lists from 1800 to 1...

General term for small, rich, sweet, decorated cakes made in shapes.

The Honourable Elizabeth Angela Marguerite Bowes-Lyon,

Date and walnut cake with a topping of brown sugar, butter and cream. Said, with little or no evidence, to be a favourite of Queen Elizabeth the Queen Mother (1...

Soda-raised cake containing high proportion of dried vine fruit.

A type of small oatmeal and treacle cake, with raisins. For more information and other forms, see Parkin.

Sweet scones made with raisins, often soaked in tea, mixed-in.

Broken biscuits, typically digestives, sometimes with dried fruit, mixed with melted chocolate, fat and golden syrup, poured into a mould as a thin cake and chi...

Cake batter made with white wheatflour, treacle, butter, egg and ginger. Half poured into square tin, chopped rhubarb with crystallised ginger added on top, and...

Rhubarb Pudding Pie

Sponge cake with stewed, sweetened, rhubarb pieces mixed-in.

Sweet cake made with rice flour insrtead of wheat flour.

Large, very dense cake made with wheat flour and a very high proportion of assorted dried fruits.

A general term for heavy fruit cake made with a high admixture of dried dark fruit (currants, sultanas, raisins, prune etc). It need not necessarily contain any...

Highly enriched soda-raised cake with spices.

Beaten egg-white sponge cake with almonds, candied peel, lemon and whisky, identical to Ripon Christmas Bread

A heavy loaf-form cake made with butter, sugar, eggs, mixed peel, glace cherries, dried fruits, ground almonds and mixed spice.

A form of fruited scone or small cake or bun made with a jagged, rock-like, surface.

"Cakes of inspissated treacle, streaked somewhat curiously with lines of flour"

Tiny rich sweet cakes made for 'routs', or evening parties.

Medium to heavy yeast-raised fruit cake made with sugar, saffron and sweet spices. Made as buns, as a plaited loaf or, now most commonly, in a rectangular tin.

Suggared saffron buns associated with Lowestoft. Known only from news reports of 2017 explaining their origin in the 1950s. See Tea-Treat Buns, saffron...

Sweet loaf-form soda-raised cake made using wheatflour and cornflour, iced.

Said to have been served at the Crown Inn at Sarre to accompany the cherry brandy they were famous for.

also Cinnamon Scones, walnut Scones, Cherry Scones, Almond Scones, Syrup Scones, Cheese Scones etc

A seblet is a basket in which seed is carried when sowing broadcast, and the seblet-cake was a seed-cake traditionally made as a reward for the hard work of the...

Small, round, c¾ins thick scones flavoured with sweet spices and brandy, the tops decorated with icing, tied in threes with ribbon to represent the Holy Trinity...

A dense and highly-flavoured cake, such as those made at sheep-shearing time, a social as well as a working occasion. (J.Salmon)

There is significant variation among records of Shrewsbury cake, but they seem to agree around a sort of very large, circular, shortbread with rose or lemon fla...

A Springtime Celebration Cake. Traditionally a light rich fruit cake with saffron, boiled first and then baked. Made with a central layer of marzipan, decorated...

Rich sponge cake made with chopped apple and other fruit (eg. cherries) and nuts. Brown sugar sprinkled on surface before baking to give a crunchy topping.

Paste of white wheatflour, whole egg and sugar with sweet spices and rosewater. Formed into c3in by ½in rounds, top surface scored with diamond shapes. Baked.

Round flattish cakes made with ground rice and white wheatflour with egg and caraway. J.Salmon and BFT assert that these were a type of Soul-Cake, distributed a...

Scones, nowadays soda-raised, of white flour with fat, sugar and dried fruit mixed-in, baked on a griddle (on which they sizzle and 'sing') and served hot.

Sugar and treacle whisked into hot butter, egg, wheatflour, soda and ground ginger added. Baked in a cool oven.

Sweet cake raised with soda rather than yeast.

Plain sponge cake with chopped apple mixed in, slight flavouring of sweet spices. Known, by this name, at least since newspaper reports from the 1930s

Small un-raised dense cake, or biscuit, of enriched dough with dried fruit and sweet spices. Commonly coloured with saffron and marked with a cross on top. Asso...

A variant of Cockle Cakes, with a fruit filling, not known before J.Salmon Cookbooks.

Slightly raised white wheatflour cakes enriched with egg, butter, currants, rosewater, cinnamon, mace and cloves baked as small flat buns without any mould.

Scone with sweet spices.

Alternative name for Kattern Cake - made with butter and a spice such as ginger or caraway seeds.

Any light sweet cake made with flour and sugar etc. usually when given a sponge-like texture by the addition of egg. Before the invention of baking powder in th...

Rich fruit cake with crushed walnuts and chopped dates.

Soft soda-raised ginger cake made with black treacle, sweet spices, egg and sour milk. Known from J.Salmon

Any form of cake which can easily be stored for long period. Typically a very rich fruit cake.

Pastry made from wheatflour and rice flour with butter, sugar, egg and caraway seeds. Rolled out c1ins thick, 2ins diameter and baked.

Round, low, individual soda-raised wheatflour cakes with stiffened egg white, egg, sugar and lemon zest (Hartley 1954, British Food Trust, etc)

Whole sultanas mixed-in.

General term for cakes made with a high proportion of sugar.

Cake baked in a heart-shape as a wedding or valentine's day gift.

Thin sponge cake rolled up around jam.

Flavoured with golden syrup and crystallised ginger.

Round, thin, scones made with roughly half-and-half white wheatflour and mashed potato. A form of Potato Cake.

Sponge cakes with sweet spices, dusted with sugar. Known only from Vine's Shop Goods...

Thick (c 1½ins) soft biscuit of wheatflour and oatmeal with butter, dark sugar and fuited with flavours such as candied peel, ginger and coriander seeds. Simila...

Now usually a cutting cake made with a high proportion of alcohol (Acton 1845, Walsh 1859, etc)

Tray-baked light sponge cake square coated in jam, desiccated coconut and violently pink icing traditionally coloured with mulberry juice.

Chopped dates, figs, raisins and almonds strung on a necklace-like thread and wrapped around a spit which is then rotated in front of a fire while wine-and-flou...

Batter of eggs and milk with oatmeal and warm treacle. Dropped as c 4ins rounds to cook.

A festival-time soda-raised sponge cake originally with fruits mixed-in, later plainer with a chocolate topping. Known as being made with dates and figs, from w...

Simple, buttery, flat cakes, traditionaly baked in a covered pan among the ashes of a peat-fire. Especially known from North Yorkshire, and Whitby in particular...

The Twelfth Night of Christmas is the 5th January (or 6th by some reckonings), traditionally the last day of the festive season, and its night formerly a time f...

Baked sponge cake with a fruit preparation, commonly jam, or pineapple rings in syrup, at the base of the pan, so as to form the top of the cake when turned out...

Thin rounds of white wheatflour and egg paste with soda, jam in centre, a second round adhered on top. Deep fried.

Yeast-raised cake of flour with sugar, nutmeg, ginger, eggs, melted butter and currants (Eaton 1822).

Cake mixture of sugar, egg, ground rice, wheatflour, butter with currants and candied peel, made as small buns (Mrs.B). When produced commercially they are comm...

Soft circular sponge cake of white wheatflour, butter, sugar and whole egg. Split and filled with red jam and cream or creamed butter/sugar/vanilla. Dusted with...

Medium-heavy soda-raised white wheatflour cake with dried fruit, sweet spices and a small admixture of, usually cider, vinegar. It is said to have remarkable ke...

Soda-raised sweet white wheatflour cake with golden syrup, butter, brandy, ground ginger and mixed peel. Well known from advertisments since the 1870s and assoc...

A cake baked for the annual festival time. Of variable form, may be large, round, flattish scones flavoured with caraway and lemon.

Now usually a medium-density sweet cake containing chopped walnuts. Often decorated with a sugar glaze and walnut halves.

Soda-raised sweet cake containing chopped walnuts, now usually with chopped dates, baked in a loaf form. Known since news references of the 1930's

Sweet scones with crushed or halved walnut kernels mixed-in.

Weardale is in South West Durham and was part of the Leadmining area of the North Pennines. Tatie Cake is a plate pie made from lard pastry encasing sliced pota...

Now usually a series of decorated fruit cakes formed in tiers served to the guests at a wedding breakfast. Usually covered in white icing with motifs including ...

Heavy, moist, soda-raised cake made with wheat flour and oats, with dark sugars. Differs from other parkin with the addition of allspice.

Heavy fruit cake with ginger, cloves and black pepper.

Known at least since references in the Gentleman's Magazine 1789 with a report of a legend that an old woman of Leverington made some cakes which were so enjoye...

Heavy rich fruit cake with almonds, for the winter festival. Prepared as a slab, scored, baked and broken into pieces when cold. Known at least since the Rev Ge...

Occasional name for any type of pale sponge cake, or cake covered in white icing.

Sweet scones made with a proportion of wholemeal flour, usually in addition to white flour.

The name 'Wimbledon Cake' has been applied to several forms of sponge cake filled with very large amounts of strawberries and cream, a treat customarily served ...

Rich, sweet, cake raised with yeast. Typically flavoured with citrus peel and glazed.

Soda-raised buns with currants and mixed peel, glazed.

Form of thin pasty filled with dark dried fruit. Similar to Sad Cake.

2020

Semi-heavy soda-raised wheatflour cake with butter, sugar, eggs, treacle, sweet spices and mixed fruit.