Next time you head for the famous Moor you might be baht ‘at, but you could at least sit atop the Cow and Calf rocks and enjoy some Ilkley Cakes. These were featured in a 1930s ‘Yorkshire Housewives’ recipe book (price 3d) and are worth a try.
Ingredients
- 3 oz (85 g) butter
- 2 oz (55 g) golden treacle
- Level teaspoon of mixed spices (for baking)
- Grated lemon rind
- 2 tablespoons of desiccated coconut
- Level teaspoon ground ginger
- 4 oz (113 g) plain flour
- 1 oz (28 g) rice flour
- 1 egg (beaten)
- 1 teaspoon baking powder
- 2 oz (55 g) brown sugar
- A little milk
Method
- Cream the butter with the sugar
- Add the treacle, spices and lemon rind, and mix well together
- Sieve and add the plain and rice flour together with the beaten egg, plus a little milk to help bind the mixture
- Beat the mixture until air bubbles begin to appear
- Add the coconut and baking powder and mix well
- Add the mixture to greased cake/muffin/bun tins that have been also dusted with flour and sugar. Half fill each round to allow for the cakes to rise. Bake for 15-20 minutes in a moderate oven.
Source: Yorkshire Recipes by Yorkshire Housewives (C.1930) published by The Yorkshire Observer, Hall Ings, Bradford.
