Corporation Cakes
Rich, buttery, and crumbly, these historical 'Corporation Cakes' are a delightful cross between a shortbread cookie and a fruit cake. Made without eggs, the dough relies on a generous amount of melted butter to bind the flour, sugar, and dried fruits, resulting in a melt-in-the-mouth texture. Spiced with cinnamon and a hint of brandy, these rustic drop cakes are perfect for afternoon tea.
Ingredients
- 1 pound All-purpose flour (Originally 'Mill No. 1 wheat flour'.)
- 1 pound Butter (Originally 'Soji Makhan' (Pure/Fresh Butter).)
- 1/2 pound Superfine sugar (Originally 'Maida sugar'.)
- 1/2 pound Currants (Cleaned.)
- 1/2 pound Candied fruit peel (Originally 'dry murabba without syrup'. Finely chopped.)
- 1 teaspoon Cinnamon powder (Flat spoonful.)
- 3 teaspoons Brandy (Use 3 to 4 teaspoons.)
- 1 tablespoon Ghee (For greasing the baking tray. Quantity estimated.)
More recipes using Flour
Cake Drops
These traditional Parsi Cake Drops are delightful, tea-time cookies that bridge the gap between a rock cake and a soft cookie. The recipe features a rich, buttery dough studded with sweet currants and infused with the aromatic warmth of brandy, sweet wine, and rose water. Baked until golden, they offer a crisp exterior with a tender, crumbly interior that pairs perfectly with a hot cup of tea or coffee.
Nagpur Cake Biscuits
These traditional tea-time treats, historically known as Nagpur Cakes, are actually rich, buttery biscuits studded with sweet dried currants and flavored with a hint of brandy. The tender dough is rolled thick and baked to a golden crisp, finished with a classic glaze of egg white and sparkling coarse sugar for added texture. Perfectly crumbly and moderately sweet, they make an elegant accompaniment to afternoon tea or coffee.
Queen Cakes
These delightful Queen Cakes are individual, muffin-sized treats rich with the flavors of currants and candied orange peel. A classic Parsi tea-time favorite, the batter is prepared using the traditional creaming method to ensure a tender, buttery crumb that perfectly balances the sweetness of the dried fruit. Best served warm with tea, these golden cakes offer a nostalgic taste of colonial-era baking.
Queen Cake No. 2
A classic Parsi tea-time favorite, Queen Cake No. 2 is a rich, buttery delight studded with currants and fragrant with rose water and nutmeg. Similar to a traditional pound cake but baked in individual molds, these golden treats feature a dense, tender crumb and a hint of brandy. Perfect for afternoon tea or festive gatherings.
Instructions
- 1Preheat your oven to 350°F (175°C) (moderate oven).
- 2In a large bowl or vessel, combine the flour, sugar, currants, chopped candied fruit, and cinnamon powder. Mix thoroughly.
- 3Melt the butter completely. Pour the melted butter and brandy into the dry mixture. Mix everything together until well combined and uniform (ekras).
- 4Grease a baking sheet lightly with ghee. Drop spoonfuls of the mixture onto the sheet, leaving some space between each mound. Bake in the preheated moderate oven for about 30 minutes until golden brown.
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