English cake

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English Cake (Fruit Cake)

English cake refers to a fruit cake in the German-speaking area, made from a particularly heavy sand mass and with a high proportion of dried fruit. It is usually baked in a loaf pan, but round baking pans are also common. English cake has been documented in German cookbooks since the 18th century, also as English butter cake , and was already baked in various baking molds such as box tins, cake tins or "rice cake molds".

preparation

According to the guiding principles of the German Food Book, at least 30 kilograms of sultanas and candied fruit are required per 100 kilograms of dough, whereby candied cherries usually include another type of candied fruit. Sometimes the cake is covered with chocolate or icing. The traditional tea loaf in the UK is in commercial bakeries box shape without paragon baked and cut into square pieces in private households is tea loaf in a loaf pan or a bundt cake baked. Traditionally, the only leavening agent used was whipped egg white; since the end of the 19th century, the cake has also been made with baking powder. If necessary, alcohol is also added.

History of the English fruit cake

Documents from the 17th century point to the long tradition of English fruitcakes - rich pastries with large quantities of dried fruit. Their recipe has changed over the centuries from heavy fruit bread to lighter fruit cake. Before the 19th century, fruitcakes were also known as plum cakes (English: cake of (dried) plums, English prunes ). Today in Great Britain the term plum cake is usually understood as a fruit cake with fresh plums. In French, fruit cakes are called le plum cake or gâteau anglais (French: plum cake or English cake ). The term plumcake has also become common in Italian, but mostly refers to cakes made from box tins in general.

Individual evidence

  1. ^ German food book, guidelines for fine baked goods
  2. ↑ English box cake. Retrieved November 14, 2017 .
  3. ↑ The complete and enlarged cookery book arranged in the newest way: Consists in 37th chapters, and 1030th well-prepared dishes; As: In soups, potages, leisure, ragout ... Also of all kinds of poultry, fish, garden plants ... To prepare such in a short and easily practicable manner, and to be ready at any time when the opportunity arises; In addition to an appendix of 150 types of food . Lochner, 1733 ( google.de [accessed November 14, 2017]).
  4. ↑ New Bern cookbook: or instructions to prepare the dishes that are common in everyday life as well as on festive occasions in the tastiest way ... In C. Rätzer, 1843, p. 217, 290 ( google.de [accessed on November 14, 2017]).
  5. ↑ Ernst Meyfeld: Hanoverian Cookbook: The many types of pastries, even more from bakery, various compots, isolated things, frozen things, several types of sausages and an appendix contains kitchen slips, dejeunes and food regulations . Hahn, 1792 ( google.de [accessed on November 14, 2017]).
  6. ↑ a b Anna Bergner: Palatinate Cookbook: A collection of 1002 Iraqi proven recipes of all kinds ... Tob. Löffler, 1858, English cake, p. 509-510 ( google.de [accessed November 14, 2017]).
  7. ↑ Complete Hanoverian cookbook, or the latest practical experience of a housemother in cooking, making baked goods and preserving fruit; along with an explanation of all the made-up words used in culinary art . Hahn Brothers, 1808 ( google.de [accessed November 14, 2017]).
  8. ↑ Claus Schünemann: Learning fields of the bakery - production: practical theory textbook for professional training as a baker . Gildebuchverlag GmbH, 2005, ISBN 978-3-7734-0165-6 ( google.de [accessed on November 14, 2017]).
  9. ^ Claus Schünemann: Learning fields of the bakery and confectionery -sale- . Gildebuchverlag GmbH, 2006, ISBN 978-3-7734-0170-0 ( google.de [accessed on November 14, 2017]).
  10. ↑ a b Franz Zelena: The art of cooking for stately and middle-class tables, or the very latest Austrian cookbook . Mörschner and Jasper, Vienna 1828, English cake, p. 526-527 ( google.de ).
  11. ↑ A. Oetker: For the kitchen! Dr. A. Oetker's basic teachings in the art of cooking and award-winning recipes for home and kitchen . Bielefeld 1895 ( archive.org ).
  12. ^ Richard Sax: Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes . Houghton Mifflin Harcourt, 2010, ISBN 0-547-50480-2 ( google.de [accessed November 20, 2017]).
  13. ^ Laura Mason: Food Culture in Great Britain . Greenwood Publishing Group, 2004, ISBN 978-0-313-32798-8 ( google.de [accessed November 20, 2017]).
  14. ^ Harlan Walker: Oxford Symposium on Food & Cookery, 1990: Feasting and Fasting: Proceedings . Oxford Symposium, 1991, ISBN 978-0-907325-46-8 ( google.de [accessed November 20, 2017]).
  15. ^ The Oxford Companion to Sugar and Sweets . Oxford University Press, 2015, ISBN 978-0-19-931362-4 ( google.de [accessed November 20, 2017]).