This cake was eaten by the poor of Dublin in the nineteenth and early twentieth centuries, for it was very cheap because it was made by bakers from their stale cake or bread stocks. This can be made with stale cake rather than bread if preferred, in which case omit the dried fruit. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.
Makes 24 small squares
8 slices stale bread, crusts cut off
3 tablespoons flour
1⁄2 teaspoon baking powder
2 teaspoons mixed spice
100 g (4 oz) brown sugar
2 tablespoons butter
175 g (6 oz) currants or mixed dried fruit
1 large egg, beaten
4 tablespoons milk
350 g (12 oz) shortcrust pastry
sugar for sprinkling
Soak the bread in a little water for an hour, then squeeze the moisture out. Combine the flour, baking powder, mixed spice, sugar, butter, fruit, beaten egg and milk. Mix well.
Line the bottom of a 22 cm (9 in) square tin with half of the pastry and spread the mixture over, then cover with the remaining pastry. Make a few diagonal gashes across the top and bake at 190°C/375°F/gas mark 5 for about an hour. Sprinkle the top with sugar and allow to cool in the tin, then cut into 24 small squares. (A square of this size used to be sold for a halfpenny.)Continue reading >>