During the Regency evening parties were much the rage. The word rout, synonymous with large unruly gatherings, soon came to mean a fashionable assembly, or large evening party... Just as Afternoon Tea had it’s own rituals and recipes, Routs could be counted on to supply a few favorites. Rout Cake, a kind of rich sweet cake flavored with fruit, was created especially for the occasion. -per Jane Austen uk
WHY not try your hand at making a batch...
Rout Cakes (Makes 16-20)
1¼ cup all-purpose flour
pinch of salt
4 Tbsp butter, softened
1/3 cup caster (superfine) sugar
1 small egg
½ tsp orange juice
½ tsp rose-water
1 tsp sweet white wine or sherry
1 tsp brandy
¼ cup currants
Set the oven to heat to 350.
Sift the flour and salt into a bowl.
Work in the butter to make a crumbly mixture, then add the sugar.
In a small bowl, beat the egg until liquid.
Add the juice, rosewater, wine or sherry, and brandy. Stir well.
Then mix the liquids by degrees into the dry goods, to obtain a smooth dough.
Lastly mix in the fruit.
Put the cake mixture in small, neat heaps (3/4″ across) on a lightly greased baking-sheet.
Bake in the oven for 16-18 minutes. Cool on a wire rack.
image source: Rout cakes and recipe