Wednesday, May 22, 2013

Rout Cakes

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

~~- TEA at Pemberley schedule -~~

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