Search results
Results From The WOW.Com Content Network
Cockle bread; Granary bread – made from malted-grain flour (in the United Kingdom, Granary flour, a proprietary malted-grain flour, is a brand name, so bakeries may call these breads malthouse or malted-grain bread.) [2] See: sprouted bread for similar. Rowie; Loaf. Cottage loaf; Manchet; Milk roll – also known as a 'Blackpool milk roll ...
A sweet cake made with laminated dough. Kornigou: Brittany: A fruit cake in the shape of antlers. Kransekake: Denmark Norway: A layered ring cake made from almonds, sugar, and egg whites. Krantz cake: Israel, [20] [21] Ashkenazi Jewish cuisine: A yeasted cake with a chocolate or poppy seed filling. Kremówka: Germany, Slovakia: A Polish type of ...
Fruitcake or fruit cake is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom , certain rich versions may be iced and decorated . Fruitcakes are usually served in celebration of weddings and Christmas .
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 ...
A Sally Lunn is a large bun or teacake, a type of batter bread, made with a yeast dough including cream and eggs, similar to the sweet brioche breads of France. Sometimes served warm and sliced, with butter, it was first recorded in 1780 [1] in the spa town of Bath in southwest England. As a tea cake, it is popular in Canada and England.
In the making of tea loaves, the fruit (usually currants and sultanas) is soaked in initially hot tea to plump it before mixing it into the batter. The fruit is left in the tea for several hours, or overnight, and so is mainly steeped in cold tea. The tea used to make the cake was traditionally black tea, but Earl Grey or other teas can also be ...
Many times it is perfumed with lemon or orange zest, and sometimes with a little cinnamon or some liquor. The basic cake that only contains eggs, sugar and flour is often called Genovese (for every 100g of flour it contains 4 eggs and 100g of sugar) and is the basis of many filled cakes. Pain au chocolat: France
Cake mix in plastic packets. During the Great Depression, there was a surplus of molasses and the need to provide easily made food to millions of economically depressed people in the United States. [8] One company patented a cake-bread mix to deal with this economic situation and thereby established the first line of cake in a box.