Hi Bev, Carolyn, et al,
When I hosted the Lacemakers' Circle Suffolk/Essex Get-Togethers at the ICI
Imagedata Recreation Club, in every November, I used to make huge,
industrial quantities of Cattern Cakes, and also a couple of Tanders Cakes -
but I also used to make large quantities of the former without the caraway
seeds, as it seems a lot of people, unlike me, are not partial to caraway
seeds! As someone has suggested, I used to make the 'pinwheel' design by
putting lots of extra spices to make it look like a Catherine wheel before I
rolled it up like a Swiss roll, and cut it into slices to bake - but I have
to admit that, sometimes, when time got a bit short, or I got extremely
fed-up with Cattern Cakes in quantity, I used to just hoick out a spoonful
of the mixture, hurl in extra caraway seeds, and flatten the spoonful to
make the shape right - it didn't have the characteristic Catherine wheel
innards, but no-one ever complained, as they tasted the same ...
The Tanders cake was a sort of fruit cake - if anyone wants it, I can send
the recipe.
All best wishes, and may your pins never bend.
Carol - in Suffolk UK
'Deliver us, Lord, from every evil, and grant us peace in our day.'
----- Original Message -----
From: "bev walker" <[EMAIL PROTECTED]>
To: "Carolyn Hastings" <[EMAIL PROTECTED]>
Cc: "lace" <lace@arachne.com>
Sent: Wednesday, October 22, 2008 11:36 PM
Subject: Re: [lace] taste of cattern cakes - recipe
Here is what started it all for me, and there is lace content - for this
was
in 'The Lacemaker' the newsletter of the Lacemakers' Circle, No. 21, June
1993, by courtesy of one Carol Adkinson (hi Carol!).
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