Brunswick Jelly Cakes
- 1 cup powdered white sugar
- 1/2 cup butter
- 3 egg yolks
- 3 cups flour, sifted
- 1 tsp mixed spice (nutmeg, mace and cinnamon)
- 2 Tbsps rose water or wine
- Liquor of fruit jelly or marmalade
- 3-4 egg whites
- Powdered loaf sugar
- Lemon flavoring
Stir the powdered white butter and sugar together until perfectly light. Beat the egg yolks until very thick and smooth. Stir the sifted flour into the beaten eggs with the butter and sugar. Add the mixed spice and rose water or wine. Stir the mixture well and lay it on the paste-board sprinkled with flour. If the dough is so moist , add in a little more flour. Spread the dough into a sheet about half an inch thick. Cut it out in round cakes with a biscuit cutter. Lay in pan lined with butters. Bake with love for about 5-6 minutes (be patient, you rascal). When cold, spread evenly over the surface of each cake a liquor of fruit jelly or marmalade.
Beat the egg whites until they stand alone. Beat into the froth, by degrees, enough powdered loaf sugar to make it as thick as icing. Flavor with a few small drops of lemon. With a spoon, heap the mixture up on each cake, making it high in the center. Put the cakes in a cool oven at 250 degrees F. As soon as the tops are a pale brown, take them out.
Beat the egg whites until they stand alone. Beat into the froth, by degrees, enough powdered loaf sugar to make it as thick as icing. Flavor with a few small drops of lemon. With a spoon, heap the mixture up on each cake, making it high in the center. Put the cakes in a cool oven at 250 degrees F. As soon as the tops are a pale brown, take them out.
Submitted by Jun 19, 2009
15 min
30 min
45 min