To make little fine cakes is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic cakes made from a flour, butter, sugar and egg batter with currants that's either baked as drop cakes or as a single large cake. The full recipe is presented here and I hope you enjoy this classic British version of: To make little fine cakes.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
To make little fine cakes
One pound of butter beaten to a cream, a pound and a quarter of flour, a pound of fine ſugar beat fine, a pound of currants clean waſhed and picked, ſix eggs, two whites left out, beat them fine, mix the flour, ſugar, and eggs by degrees into the batter, beat it all well with both hands, either make it into little cakes or bake it in one.
Beat the butter in a bowl until soft. In a separate bowl mix together the flour and sugar.
Beat the eggs into the butter, adding a little flour as you do so, until the mixture is smooth and frothy (use an electric mixer to do this, as the air beaten into this mixture is what allows the cake to rise). Now add the flour mix, a little at a time and beat thoroughly to combine. Stir in the currants until thoroughly combined.
Either turn the batter into a greased and floured cake tin or drop by about two tablespoons onto a greased baking tray. Transfer to an oven pre-heated to 180°C and bake for about 20 minutes for the little cakes and 40 minutes for a large cake. Allow to cool a little on the baking tray or in the tin then turn out onto a wire rack to cool completely before storing or serving.
