‘Tis the season for baking and what better than an Albany Cake? But which Albany Cake? The pudding? The cookies? Or an actual cake?
From the early 1800s to the early 1900s Albany Cake was a thing. Well, actually, many things. English cookbooks equate Albany cakes to “Dutch Pudding” in 1810. In the 1840s-1860s it appears Albany Cake was really a large soft cookie.. more like tea cakes. We found Albany newspaper ads for bakeries in 1841 – Albany Cakes are sold alongside “Lafayette Jumbles” – jam filled small sponge cakes and “Jackson Snaps” – crisp, thin lemon cookies, Plum Pudding and Dutch New Year’s Cake – caraway seed cookies.
As we looked through old books and newspapers from the 19th and early 20th century for Albany Cake we found at least a dozen different recipes for pudding, cookies and cakes.
Here are four – from 1810 to 1922
“Dutch Pudding, or Albany Cake”
Mix 2 lbs. or less of good flour with a lb. of butter melted in ½ pint of milk. Add to this 6 eggs, separately well beaten, ½ lb. of fine sifted sugar, 1 lb. of cleaned currants and a few chopped almonds, or a little candied orange peel, chopped fine. Put into it 4 spoonfuls of yeast. Cover it up for an hour or two, and bake for an hour in a wide flattish dish. When cold it eats well as cake (“New London Cookery”, Esther Copley, London 1810)