[Sca-cooks] Digby's Cakes

[Elaine Koogler]

Sometime, just for grins and giggles, try using currants, only soak them in sack or
sherry before adding them to the cookies.  That might make the moisture difference.

Kiri

Tom Bilodeau wrote:

> HI,
>
> I don't prick the cakes before baking them. I found that the cakes stayed a
> "uniform"
> height when I didn't prick them.  I also have found currants to be a
> hard-to-find item
> in my local grocer; hence I tried and found that the cakes stayed a mot moister
> when I
> used baking raisins.  I also usually get the 3 cups of raisins in a batch.
>
> I do cheat a bit nowadays.  As these cakes are popular in Atlantia, I rarely
> make a single
> batch at a time.  The Kitchenaid will do 2 batches easily.
>
> I interpreted the Icing to be more of a glaze than the frosting we are more
> accustomed to. I once forgot the sherry (or sack) in the cakes and so I added it
> to the glaze.  Those Digbys were gone in a flash as folks ate
> them with a relish.
>
> Adding water and powdered sugar to make an opaque glaze -- I then use a pasty
> brush to cover the top of
> the cakes as soon as they are out of the oven. With the cakes still hot, the
> icing locks into cakes very nicely.
> I usually wait about 20-30 minutes for the cake to cool on wire racks and then I
> can put them into plastic bags for transport.
>
> Tirloch
>
> Glenda Robinson wrote:
>
> > Hi,
> >
> > I also find that I can't quite get the amount of currants in, but only by a
> > couple of handsfull. Did you prick the biscuits as per the recipe, as that
> > makes the dough rise a lot more, and the finished biscuits can hold more
> > currants.
> >
> > I translate 'ice' in a different sense to our modern icing, by dusting them
> > with sugar. I haven't found (or know anyone that has) any references to what
> > they actually meant by icing, which doesn't help any of us :-(
> >
> > Glenda.
> >
> > [a while ago, while baking a batch of these biscuits (200 or so), I had a
> > bit of a production line going, with my husband's help with the biscuit
> > pricking. The next tray-full was ready for pricking, it was late at night,
> > and I was tired. I held the forks out to him and (slightly tersely,
> > probably) gave the command "Prick". His reply, a slightly camp "Bitch", had
> > me nearly rolling on the floor with laughter, relieving the tensions of the
> > seemingly endless biscuit making wonderfully, and becoming a kitchen
> > tradition in Villa Robinsonii]
> >
> > ----- Original Message -----
> > From: <CalicoJim1 at aol.com>
> > To: <sca-cooks at ansteorra.org>
> > Sent: Monday, October 08, 2001 12:29 PM
> > Subject: [Sca-cooks] Digby's Cakes
> >
> > > --
> > > [ Picked text/plain from multipart/alternative ]
> > > Hi guy's,
> > >  I was trying this tonight and the cakes came out extremely well.  But I
> > have
> > > a question or two.  I found the amount of currants to be twice as much as
> > was
> > > neccessary (at least to my taste) I was wondering if that was a misprint
> > or
> > > if I should really try the reciepe with 3 cups of currants.  Also I was
> > > wondering about the frosting well now that I've mentioned it frosting in
> > > general.  I don't usually do cakes.  Don't like to eat them so I rarely
> > bake
> > > them.  So what kind of frosting can I use and does anyone have any info on
> > > frosting.  Thanks -- Calico
> >
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