[Sca-cooks] OOP: Kettle cakes

[Sharon Gordon]

> I've found a few references (in _Adam Bede_ by George Eliot) to something
> called a kettle-cake. This term might be the next closest thing to
> Rowling's "Cauldron Cake". But I haven't found any recipes. Does anyone
> happen to know where there's a recipe for kettle-cake?

***I asked about this on a modern UK email list and got some somewhat modern
recipes.  To take them back a bit, I'd consider substituting the margarine
with butter.  Not sure what to substitute for the self-raising flour.  And
I'll ask about the ingredients in the mixed spice.

***Here's the 3 answers I've gotten so far.
************************
A Kettle Cake may have been a boiled fruit cake. I have a recipe where you
boil all the ingredients in a pan, then add flour and eggs before putting
everything in a cake tin and cooking in the oven.
Pat.
****************************
Author:  Elaine Ball, Copper Kettle, Ludlow

No of Servings: 9+ Cooking Time: Over 60 mins
Meal  Course: Any Course

Ingredients

1  cup currants
1 cup sultanas
1 cup soft brown sugar
1 cup  water
3 oz margarine
2 eggs
2 cups self raising flour
mixed  spice
Method

Put fruit, sugar, margarine and water into saucepan. Boil gently.
Let it cool. Add flour, eggs and mixed spice, place in lined and  greased
tin. Bake slowly for about 1 - 1 ½ hours. Enjoy!
Courtesy of Lesley Mackley, Recipes from _Ludlow Marches Food & Drink
Festival_ (http://www.foodfestival.co.uk/)

****************************
Boiled Chocolate Delight Cake
Ingredients
    *   1/2 cup butter,  softened
    *   1 1/2 cups white sugar
    *   2 teaspoons vanilla  extract
    *   2 eggs
    *   2 1/3 cups all-purpose  flour
    *   3/4 cup unsweetened cocoa  powder
    *   1 1/4 tablespoons ground  cinnamon
    *   1 teaspoon baking soda
    *   1 1/2 cups milk
    *   1/2 cup chopped  walnuts
Directions
1 Thoroughly  grease bottom and sides of a 2-quart heat proof mold or 9 inch
bundt pan.  Sprinkle with white sugar and tap out excess.
2 n large mixer  bowl, beat butter, sugar and vanilla until light and
fluffy.
Add eggs and  blend well.
3 In separate  bowl, stir together flour, cocoa, cinnamon and baking soda;
add to butter  mixture alternately with milk until well blended. Stir in the
chopped  nuts.
4 Spoon batter  into a greased mold. Cover with piece of greased aluminum
foil, greased  side down. Fold down edges of foil around rim; fasten
securely
with  string.
5 Place a rack in  la large kettle or pot; pour in water to top of rack.
Heat
water to  boiling; place mold on rack. Reduce heat. Cover kettle and steam
cake over  simmering water for hour and 25 minutes or until cake tester
inserted
in  center comes out clean. (Add water, as needed, during steaming to keep
water at rack level.) Remove mold from kettle; cool 10 minutes on wire
rack.
Run tip of sharp knife around edges; invert on serving plate. Serve  hot
accompanied with sauces of your choice.

**************************
Sharon
gordonse at one.net