You don’t get a cake more Yorkshire in name than one labelled, ‘Albert’, although the recipes to be found today most likely derive from Queen Victoria’s husband, Prince Albert.
There are many variations on Albert Cakes, including fruited and spiced varieties, but The Oxenhope Church School Rebuilding Fund Recipe Book, 1926, suggests a plain cake recipe using potato flour.
Ingredients
- ½ lb (80z/225g) white sugar
- ½ lb (8oz/225g) potato flour
- ¼lb (40z/113g) butter
- 2 eggs
- 1 teaspoon plain flour
- ½ teaspoon baking powder
- Splash of milk
Method
- Beat butter to a cream
- Mix in the sugar
- Add eggs, flour, & baking powder and mix together.
- Bake in a moderate to hot oven until brown (around 30 minutes).
- Turn off the heat and let it rest in the cooling oven for another 30 minutes.
2 Responses to Albert Cake
My mum made royal Albert cake and I remember it having a base of very thin pastry with then a layer of Sultanas or currents then the sponge on top ? I have lost her recipe book,can you please advise
There is a Scottish variation called ‘Royal Albert Cake’ that is very similar to your Mum’s recipe. If you do an online search for Royal Albert Cake/Scottish/Victorian you should come across a recipe for this. The recipe shown here is a basic one, but can, of course, be enhanced with the addition of dried fruit and spices, if wanted.