Making Cake from Bread Dough circa 1880

I’ve been reading the bread section from The Thrift Book: A Cyclopaedia of Cottage Management, a British book published in the 1880s. It is interesting for being written during a transitional period in home baking when bakers were shifting to tinned breads. The recipe for a cake couldn’t be more different from modern bread and cake recipes with their hyper precision. As the author makes clear, the only important ingredient is sugar.

PLAIN SWEET CAKE.

It is convenient, when making bread, to appropriate a portion of the dough for a sweet cake. After fully kneading the dough, set aside enough for the desired cake, and as soon as the bread is baking, add to the reserved dough a liberal quantity of good moist sugar currants, raisins free from stones, caraway seeds, spices, all or any to taste, the sugar being the only essential. Thoroughly knead the whole into the dough until a complete mixture is effected, and leave the whole to rise afresh, which it will soon do very freely. If there is a tin at liberty it is best to let the cake rise in the tin, and then to bake in a moderate oven for an hour or 1 1/2 hour according to size.

 

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