Diana & Bonnies Jane Austen Recipe

In Emma, Mrs. Elton's “poor attempts at rout-cakes” would have turned out much better with this recipe from Cooking at Home with Jane Austen.

Rout Cakes

Tiny rich sweet cakes made for routs or evening parties
Makes 16-20

Ingredients:
12 ripe Apricots
170 g / 6 oz / ¾ cup Powdered Sugar
470 ml / 16 fl oz / 2 cups of Cream
1  ¼ cup all-purpose flour
pinch of salt
4 Tbsp butter, softened
1/3 cup caster (superfine) sugar
1 small egg
½ tsp orange juice
½ tsp rose-water
1 tsp sweet white wine or sherry

1 tsp brandy
¼ cup currants

Directions:
1. Set the oven to heat to 350.
2. Sift the flour and salt into a bowl.
3. Work in the butter to make a crumbly mixture, then add the sugar.
4. In a small bowl, beat the egg until liquid.
5. Add the juice, rosewater, wine or sherry, and brandy. Stir well.
6. Then mix the liquids by degrees into the dry goods, to obtain a smooth dough.
7. Lastly mix in the fruit.
8. Put the cake mixture in small, neat heaps (3/4" across) on a lightly greased baking-sheet.
Bake in the oven for 16-18 minutes. Cool on a wire rack.

http://www.janeausten.co.uk/an-attempt-at-rout-cakes/

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