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English Courting Cake
English Courting Cake.
This cake was made by young girls in northern England for the young men they were engaged to. For this reason it is called The English Courting Cake.
The recipe was given to me by my good friend, Barbara from Ohio. We have so many similar tastes in a lot of things, especially food. We also love foods that not only taste good but are easy to make. This recipe fits the bill.
It's easy to make and a great cake for summer because of the fresh strawberries. Maybe in some southern states you can get fresh strawberries that are sweet all year round, but not here in the northern states. I imagine you could substitute another fruit that you can get in the winter or autumn if you wanted to still make this cake.
About This Cake
Getting a little bit of everything on your fork and into your mouth is like a little explosion of the sweetness and juiciness of the strawberry, the creaminess of the cream and the buttery deliciousness of the cake. A little party in your mouth.
I don't often describe foods like this, but for some reason that is what I felt when I took the first bite. Everyone that ate it noticed something different about the cake and all combined is what I described in the first paragraph. No wonder those young English girls would make this for their betrothed.
Photos of English Courting Cake
- The original recipe calls for casting sugar which is "fine" sugar. it is a little expensive so you can achieve this by putting your sugar in a blender and it will make it finer.
- It also calls for self rising flour. I didn't have that so to substitute use 1 cup of flour mixed with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. (To use 1 1/2 cups of flour in this recipe mix 1 1/2 cups flour with 2 teaspoons of baking powder and 3/4 teaspoons of salt.)
- It didn't say to do this but I also added 2 tablespoons of the finer sugar to the heavy cream just because I like it better sweetened.
- The original recipe also called for three 7" cake pans. I used two 8" cake pans and it worked out just great.
- 1 cup butter, room temperature
- 1 cup caster (fine) sugar, + 2 tablespoons for the cream
- 2 - 3 tablespoons milk
- 1 1/2 cups self rising flour
- 10 oz. heavy cream
- 1 cup strawberries, sliced (use more if desired)
- Preheat oven to 375 degrees. Grease three 7" round cake pans. (See notes)
- Cream butter and sugar together until pale and fluffy. Gradually add the eggs, one at a time, beating well after each addition.
- Fold in the flour, then add enough mild to give a soft dripping consistency.
- Divide the mixture evenly between the three pans. Bake for 25 to 30 minutes. (Browns quickly so keep an eye on it) Check with a toothpick and when it comes out clean when inserted in the middle, it is done.
- Remove from oven and wait 10 minutes then remove from pans. Cool completely.
- Whip the cream until it just holds its shape. Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration. Top with cream and reserved strawberries.