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Dundee cake recipes often incorporate ingredients like butter, sugar, lemon zest, orange zest, marmalade, flour, baking powder, eggs, milk, dried fruit, glacé cherries, candied citrus peel, currants, sultanas, ground almonds, and finally blanched almonds for a decorative finish. The only ingredients allowed according to the Protected ...
Since dried fruit is used as a sweetening agent and any dried fruit used to be described as "plums", many plum cakes and plum puddings do not contain the plum fruit now known by that name. ( Plum pudding is a similar, richer dish prepared with similar ingredients, cooked by steaming the mixture rather than baking it.) [ 1 ] The term "plum ...
Dried fruit is widely used by the confectionery, baking, and sweets industries. Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings, and food for infants and children. As ingredients in prepared food, dried fruit juices, purées, and pastes impart sensory and functional characteristics to recipes:
A cake flavored with dried fruit such as sultanas or raisins, as well as ingredients such as cinnamon, treacle, cherries, and almond; it is often topped with decorative icing. Clementine cake: Australia: A cake prepared with clementine as a primary ingredient. Coconut cake: United States: A popular dessert in the Southern region of the United ...
Fig-cakes have historically been used as food in ancient times. The Hebrew Bible mentions the food dveláh (Hebrew: דבילה) in several places: . Then Abigail made haste and took two hundred loaves [of bread], and two bottles of wine... and an hundred clusters of raisins and two hundred cakes of figs (דבלים ), etc. (1 Samuel 25:18) [6]
A Shrewsbury cake or Shrewsbury biscuit [1] is a classic English dessert, named after Shrewsbury, the county town of Shropshire. They are made from dough that contains sugar, flour, egg, butter and lemon zest; dried fruit is also often added. Shrewsbury cakes can be small in size for serving several at a time, or large for serving as a dessert ...
During these time, poor children would walk from house to house, begging for money or "soul cakes" (a round cake made of nutmeg, ginger, cinnamon, and raisins with a cross on top).
The Oxford English Dictionary gives the first mention of royal icing as Borella's Court and Country Confectioner (1770). The term was well-established by the early 19th century, although William Jarrin (1827) still felt the need to explain that the term was used by confectioners (so presumably it was not yet in common use among mere cooks or amateurs). [3]