Wigs are delectable old-fashioned cakes which were very popular in England during the nineteenth century. Caraway seeds or allspice may be added to the mixture instead of cinnamon if you prefer.


1 lb. flour

2 teaspoons baking powder

6 oz. butter

2 oz. sugar

2 oz. currants

1 tablespoon candied lemon peel, chopped

2 teaspoons chopped candied angelica

1 tablespoon glace cherries, chopped

1 teaspoon ground cinnamon

1 egg, lightly beaten with

4 fl. oz. milk 1 egg white, lightly beaten

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).

Lightly grease 20 patty tins and set aside.

Sift the flour and baking powder into a large mixing bowl. Cut the butter into small pieces with a table knife. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in half the sugar, the currants, lemon peel, angelica, cherries and cinnamon.

Make a well in the centre of the flour mixture and pour in the egg and milk mixture. Mix in with a fork until the ingredients are thoroughly combined. Add a little more milk if the dough seems to be too dry.

Spoon the mixture into the patty tins. Place the tins in the oven and bake for 20 minutes. Remove the tins from the oven and, using a pastry brush, brush a little egg white over each cake. Sprinkle the tops with the remaining sugar, remove the cakes from the tins and serve at once.

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