How to Bake Maids of Honor

Maids of Honor cakes have a long history dating back to around 1585. They were a favorite of Henry VIII who is believed to have named them so after seeing Anne Boleyn and her maids in waiting eating the small cakes from a silver plate. It is said that the king was so fond of the recipe that he kept it locked away in a chest in Richmond Palace.During the 18th century the recipe was obtained by a Richmond bakery who began making the cakes for the general public.Today the cakes are often served as miniature wedding cake favors.

Things You'll Need

• Shortcrust Pastry Ingredients
• 4 ozs self raising flour
• 1/2 oz sugar
• 1oz lard
• 1oz margarine
• cold water
• Sponge ingredients
• 2 oz self raising flour
• 1 oz sugar
• 1/2 beaten egg with 1 tbs milk
• fruit jam of your choice
• mixing bowl
• patty tin, well greased
• palate knife

Instructions

How to Bake Maids of Honor

1. To make the shortcrust pastry mix the flour and salt in the mixing bowl.

2. Rub in the lard and margarine until the mixture has the consistency of small crumbs.

3. Stir in the sugar. Add the water a little at a time, using a knife to mix into a stiff dough.

4. Roll out the dough to 1/4 inch thickness.

5. Using a cookie cutter cut into rounds and line the patty tin.

6. Put one tablespoon full of jam into the bottom of each cake.

7. To make the sponge beat the sugar and margarine into a cream in a warm basin.

8. Stir in the flour and egg with milk alternating a little at a time. Mix thoroughly.

9. Add a teaspoon of the sponge mix over the top of the jam in each cake.

10. Bake in the oven at 425 degree Fahrenheit for about 20 minutes.