Oxfordshire Cakes Recipe

Name: Oxfordshire Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried currants; 1 cup raisins; 1/4 cup dry sherry; 2 packages dry yeast; 1 teaspoon sugar; 1/2 cup warm water (105u00b0 to 115u00b0); 1/2 cup warm beer (105u00b0 to 115u00b0); 4 cups all-purpose flour; 4 cups whole-wheat flour; 1 cup sugar; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon freshly grated nutmeg; 1/2 teaspoon ground cloves; 1/2 teaspoon ground mace; 6 tablespoons chilled stick margarine, cut into small pieces; 1 cup evaporated skimmed milk; 1/4 cup dry sherry; 2 teaspoons rose water (optional); 1 egg; 1 egg yolk; Vegetable cooking spray

Servings: persons

1 1/2 cups dried currants
1 cup raisins
1/4 cup dry sherry
2 packages dry yeast
1 teaspoon sugar
1/2 cup warm water (105u00b0 to 115u00b0)
1/2 cup warm beer (105u00b0 to 115u00b0)
4 cups all-purpose flour
4 cups whole-wheat flour
1 cup sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
6 tablespoons chilled stick margarine, cut into small pieces
1 cup evaporated skimmed milk
1/4 cup dry sherry
2 teaspoons rose water (optional)
1 egg
1 egg yolk
Vegetable cooking spray

1
Combine first 3 ingredients in a large bowl; stir well. Set mixture aside.
2
Dissolve yeast and sugar in warm water and beer; let stand 5 minutes.
3
Combine flours and next 6 ingredients in a large bowl; cut in chilled margarine with a pastry blender.
4
Add milk and next 4 ingredients to currant mixture; stir well. Stir in yeast mixture, and add to flour mixture, stirring until a soft dough forms.
5
Turn dough out onto a floured surface; knead until elastic (about 20 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 1/2 hours or until doubled.
6
Punch dough down, and divide into 32 equal portions. Shape each portion into a ball, and place on baking sheets coated with cooking spray. Cover and let rise 30 minutes or until puffy.
7
Bake at 350u00b0 for 20 minutes or until lightly browned. Let cool on wire racks.
8
Note: To make loaves instead of rolls, punch dough down, and divide in half; shape each portion into a round loaf. Place loaves 4 inches apart on a large baking sheet coated with cooking spray. Cover and let rise 1 hour or until puffy. Bake at 325u00b0 for 1 hour or until loaves sound hollow when tapped. Let cool on wire racks.

1187

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 1/2 cups dried currants, 1 cup raisins, 1/4 cup dry sherry, 2 packages dry yeast, and more.

Yes, Oxfordshire Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oxfordshire Cakes

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