A Victorian favourite, flavoured with carraway seed, Balmoral cake was cut into slices and toasted before the fire. The following recipe is from Robert Wells, The Bread and Biscuit Baker's and Sugar-Boiler's Assistant (London:1890)
Balmoral Cakes
3 1/2 lbs. of flour, 1 lb. of butter, 1 lb. of sugar, 5 eggs, nearly 1 quart of milk, a few caraway seeds, with 1 1/2 oz. of carbonate of soda and tartaric acid, mixed in proportion of 1 oz. of soda to 3/4 oz. of acid.
Mix the soda and acid well with the flour, then rub in the butter and sugar; make a bay with the flour, add the seeds, beat up the eggs with the milk, and make all into a dough. Put into buttered pans according to the size; dust with castor sugar, and bake in a moderate oven.
