If you’ve been following along with the rest of my menu inspired by AGNES GREY, then you know it’s time for a Victorian-era dessert! Cakes were a popular Victorian indulgence, and Agnes specifically mentions spice cake in her story, which she says she enjoyed with some currant wine. In fact, the exact word she uses for the cake is that she “demolished” it. Considering what a restrained character Agnes is, I’d say that’s a glowing review of the cake!
I really wanted to use a historically accurate spice cake recipe, which means it would need to come from some time around the 1840s. I decided to go with this 1850s recipe for gingerbread spice cake by Sarah Gonzalez. I love this version because it’s rich and thick in the best possible way. It’s almost as fudgy as a brownie! Sarah’s recipe includes modern mascarpone frosting, which sounds delicious. However, since I’m trying to make something closer to what Agnes Grey would have eaten, I decided to swap it out for just a simple dusting of powdered sugar (though I’ll probably add the frosting next time I make it!).
Thanks for joining me on this Brontë-inspired journey through Victorian recipes! I can’t wait to start my next Brontë book. I think I’ll read VILETTE next!
A
Victorian-Style Spice Cake
“Mr. Weston was now gone, and we too went on our way; but as we returned, after having deposited the hare in a farm-house, and demolished some spice-cake and currant-wine in exchange, we met him returning also from the execution of his mission, whatever it might be.”
— AGNES GREY
INGREDIENTS:
- 2 1/2 cups flour
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1 tsp salt
- 1 cup molasses
- 1 cup buttermilk
- 1 tsp vanilla
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 2 tsp powdered sugar whisked with 2 tsp cornstarch, for garnish
Makes 1 9-inch square cake
INSTRUCTIONS:
- Preheat oven to 350°F. Grease a 9″x9″ metal pan. Line with parchment paper and grease again, then set aside. In a medium bowl, whisk together the flour, baking soda, spices, and salt. Set aside. In another bowl, whisk together the molasses, buttermilk, and vanilla. Set aside.
- In a large bowl, beat the butter until smooth. Beat in the sugar and egg until combined, stopping to scrape the bowl if needed. Alternate adding the molasses mix and flour mix in thirds, beating until fully combined after each addition. Scrape the batter into the prepared pan and bake for 45 minutes or until the cake springs back when tapped with a finger.
- Allow to cool in the pan for 5 minutes. Loosen the edges of the cake with a knife, then transfer to a wire rack to cool. Dust with powdered sugar mix when ready to serve.
- Serve to Mr. Weston after meeting him on a walk.
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