Corporation Cakes

Name: Corporation Cakes
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.)

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.)

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.