Cakes: Regional & Traditional
A collection of more than 200 recipes for traditional, historical, and regional cakes from the British Isles, by the author of Cakes from Around the World.
Julie Duff runs an award-winning cake business, which supplies wonderful rich succulent fruit cakes and other traditional cakes to some of the Britain’s premier shops, such as Fortnum & Mason. Her most treasured collection of recipes, some of them from generations of her own family, which was first published to huge critical acclaim in 2003, has now been revised and updated. This remains one of the most comprehensive collections of cake recipes published in one mammoth volume.
Duff says in her introduction “my passion for cakes can be wholeheartedly blamed on my grandmother who spent many hours letting me mix fruit cakes at the kitchen table. It was inevitable that one day I would derive pleasure from baking cakes.”
Praise for Cakes Regional & Traditional
“Rarely has a book gone from doormat to kitchen with such speed.” —Nigel Slater, Observer (UK)
“A delightful book packed with more than 200 recipes for classic British cakes.” —Tom Parker Bowles, Mail on Sunday (UK)
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1/2 teaspoon 30 minutes adding almonds apples approximately beat beaten egg become bowl brown sugar buns butter and sugar CAke Serves cake tin carefully centre century cm/7 inch cold cooked cool cover Cream the butter dough excellent finally firm to touch fold fruit g/4 oz butter gently ginger gingerbread give glace golden brown greased and lined ground ground almonds honey icing sugar inch ingredients knead lard large eggs leave lemon lift light and fluffy lightly beaten Mark milk mixture orange originally oz butter oz caster sugar oz currants oz self raising oz sultanas pale peel pint Preheat the oven raising flour recipe remaining remove risen roll salt Serves Sift the flour skewer inserted smooth soft spoon squares stirring surface tablespoons teaspoon mixed spice traditional treacle turn warm whilst wire rack yeast zest