Coburg Cakes Miss Boyle

Coburg Cakes

Ingredients
6 oz plain flour
2 oz sugar
2 oz butter
2 oz treacle
1/4 teaspoon of milk 
1 teaspoon cinnamon 
1 teaspoon mixed spice
1/2 teaspoon ground ginger
1/2 teaspoon baking soda (=bicarbonate of soda)
1 egg

Method
Cream butter and sugar
Mix treacle, egg and milk
and add to creamed butter and sugar
Mix spices with flour
Grease pattie tins. (or use paper cases)
Bake in a moderate oven for ten minutes or more.  Morag says about 30 minutes at 175 C

Makes about 8

Tested by Morag who reports they taste good and the house smells wonderful!




Searching the British Newspaper Archive, the earliest mention I could find  for Coburg cakes was 1862 where a Welsh baker (Hattons of Swansea) was advertising them for sale. In 1892 a Falkirk baker was advertising the NEW Coburg cakes at 8d each.  In 1895 a Cornish baker in Launceston was selling them. (Cornish & Devon Post - Saturday 30 November 1895).
By the 1920s recipes were appearing in newspapers in particular in Scottish publications. Many include an almond in the bottom. In the 1950s Bluebell margarine had a series of cut out and keep recipes using Bluebell margarine and Lofty peak flour both of which were products of The Scottish Co-operative Wholesale Society (SCWS). This “Bluebell recipe will give you light and delicious Coburg Cakes with a melt-in-the-mouth flavour that is equally popular at party table or family tea. 

Coburg cakes seem to have gone out of fashion. There are still some mentions of them in Rural competitions and flower shows in the 1990s.








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