Re: [lace] taste of cattern cakes - recipe

[Carol]

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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Re: [lace] taste of cattern cakes - recipe

[bev walker]

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!). I have since tried
tweeking the recipes many ways, to use our N. American ingredients - and
yes, any further talk of that can go to chat. Here it is, something to try
for the next lace social :

(given n British measures)
9 oz. self-raising flour
1 ounce currants
2 teaspoons caraway seeds
4 ounces melted butter
1/4 teaspoon ground cinnamon
2 ounces ground almonds
7 ounces caster sugar
1 medium egg (beaten)
sugar/cinnamon for sprinkling

Stir flour and cinnamon in a bowl, stirr in currants, almonds, caraways and
the sugar.
Add the melted butter, and beaten egg. Mix well to form a soft dough.
Roll out onto a floured board, into a 12 x 10 inch rectangle.
Brush the dough with water, sprinkle with the sugar/cinnamon
Roll up and cut into 3/4 slices (Carol mentions the dough can also be
formed into small balls and pressed flat, the taste is the same!)
Bake at 200 deg. C/400 deg. F (of 'Gas 6') for about 10 minutes until
browned.

On Wed, Oct 22, 2008 at 3:14 PM, Carolyn Hastings 
[EMAIL PROTECTED] wrote:

 it has been done before, but would it be possible for someone(s) to post a
 recipe for Cattern Cakes, for us who have never gotten to it to try?
 Perhaps this will be the year!



-- 
Bev in Shirley BC, near Sooke on beautiful Vancouver Island, west coast of
Canada

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