Not Ordinarily Borrowable

"a lovely, delightful little romp for anyone who loves books and fantasy and dragons and higher education and plucky heroines."
— Carmen Machado
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Cut-And-Come-Again Cake

Jennifer sighed. "This is the sad part of my tale. You see, cakes and pastries are in volume four, and volume four was stolen many years ago by a dragon."

Maria looked up quickly. "A dragon? Maybe it was the one who stole my books, as well. But I could find you another copy in my library, perhaps. It has every book in the world."

Jennifer shook her head. "There is only one Gastronomicon. Volume four can never be replaced. And the sad thing is, you may well think this is a good sort of fruitcake, but volume four tells how to make Cut-And-Come-Again Cake, and that is... well, it's more than just the greatest fruitcake in the world. It may be the greatest food of any kind that there is. But nobody has tasted Cut-And-Come-Again Cake since the dragon stole the book, and what use is a cookbook to a dragon?"

My grandmother, Lucy Hall, used to make this cake. She called it Cut-And-Come-Again Cake. It's a kind of simnel cake, which is a kind of fruitcake. In the old days, people used to eat it at Eastertime, but I think it's good to eat at any time of year.

Ingredients

Method

  1. Grease a 6inch cake tin and line with greased greaseproof paper.
  2. Cream the butter with sugar until light and fluffy.
  3. Gradually beat in the 2 lightly whisked eggs.
  4. Sieve together flour, salt and mixed spice and carefully fold into the mixture.
  5. Stir in the peel and the currants.
  6. Spread half of the mixture in the base of the tin.
  7. Cover with almond paste.
  8. Put the remaining mixture on top.
  9. Smooth the surface.
  10. Bake in the centre of the oven at 325°F / 160°C for 2½ - 3 hours or until cake feels firm to touch.
  11. Turn onto cooling rack and remove paper.
  12. Increase temperature of the oven to 400°F / 200°C.
  13. Brush the top of the cake with a little beaten egg white and place second round of almond paste on top.
  14. Brush top with egg white.
  15. Stand on a baking tray in the hot oven for 10 minutes until the top is golden.
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