Fine Cakes
Cinnamon & sugar cakes - contributed by Judith Carr

Original recipe from Gervase Markham, The English Huswife:

To make fine cakes; take a pottle of fine flour, and a pound of butter, a pound of sugar, a little mace and a good store of water to mingle the flour into a stiff paste, and a good season of salt and so knead it, and roll out the cake thin and bake them on papers.

Modern recipe:

  • 6 cups soft butter
  • 1 1/2 tsp. salt
  • 3 cups granulated sugar
  • 1/2 Tbs. cinnamon
  • 12 cups unbleached flour
Cream together sugar, salt, & butter. Mix together cinnamon and flour. Add this to creamed mixture, adding water as needed to make the dough manageable. Press dough into 2-3 baking sheets lined with baking parchment; prick with fork at regular intervals. Bake at 325º F for 30 minutes; cut into 100 squares while still warm.

Metric, Celsius, & Gas Mark Equivalencies

Judith Carr is an expert in Medieval baking and antique furniture restoration. An active member of the Society for Creative Anachronism, she is known for her love of animals, especially cats.

A Boke of Gode CookeryThe Historical Cookery Page

Fine Cakes © 1995 Judith Carr | This page © 2000 James L. Matterer

The Historical Cookery Page

Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence