"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Coburg Cakes Recipe

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This recipe for Coburg Cakes, by , is from "Wee" Betty MacRae's Scottish Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty MacRae

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c + 2 T self-rising flour
1/4 c sugar
1 tsp cinnamon
1/2 tsp baking soda
4 T margarine
1 T golden syrup
1 T treacle
1 egg
Warm milk - as needed
Whole almonds

Directions:
Directions:
Pre-heat oven to 375.

Mix the flour, baking soda, cinnamon and sugar.

Beat the egg. Heat the margarine and golden syrup and treacle until a liquid. Add the eggs to the dry ingredients and mix, then add the margarine mixture and sufficient warm milk to form a soft dropping consistency. Note this is much softer than for almost all other cakes.

For a lighter cake, use ginger instead of cinnamon - for a spicier cake use both.

Use a cupcake pan with paper cups or a small greased muffin tin. Put a whole almond into each well. Half fill each well with the mixture.

Bake for about 15 minutes or until golden brown and toothpick comes out clean.

Makes about 16 large or 30 small cakes.





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Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
Coburg cakes are an early version of a cupcake and are made with syrup and spices.







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