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A Historical Delight: The Rout Cake
Rout cakes, a delightful yet forgotten sweet treat, were popular in the 19th century and referred to in the works of literary greats such as Jane Austen and Charles Dickens. These light snacks were typically served at “routs,” extravagant house parties that became fashionable among the upper crust of society. In this article, we delve into the origin of the rout cake, its cultural significance, and how to prepare this historical delight in your own kitchen.
The Rout: A Lavish Affair
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The term "rout" may today evoke thoughts of military defeat, but in the context of 18th and 19th century social gatherings, it referred to a riotous assembly of fashionably dressed party-goers. Originating in mid-18th century London, these events allowed hosts, often prominent ladies, to flaunt their wealth and social connections by inviting more guests than their homes could comfortably accommodate.
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Lady Jane Coke, a contemporary of these joyous occasions, articulated her distaste for them, calling attention to the chaos and discomfort inherent in such gatherings. Guests were often jostled around in crowded rooms, creating an atmosphere more akin to a wild celebration than a refined gathering. With festivities starting late in the evening, guests might flit between multiple parties, indulging in a brief stay at each location.
A Sweet Tradition: The Rout Cake
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At these gatherings, the rout cake emerged as the perfect party treat—easy to make in large quantities and ideal for nibbling while mingling. Recipes vary, but one from A New System of Domestic Cookery by Maria Rundell describes a basic formula: two pounds of flour, butter, sugar, and currants, combined with eggs and a splash of orange-flower and rose waters. The result is a biscuit-like confection with a slightly dry texture that pairs perfectly with tea or coffee.
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Instructions
In a large bowl, mix the butter into the flour until crumbly.
Stir in the sugar and currants until well-combined.
Add in the egg and continue mixing using a spatula.
Incorporate the floral waters, sweet wine, and Brandy to form a stiff dough. Adjust the liquid balance as needed, favoring additional alcohol if necessary.
Spoon heaping tablespoons onto a lined baking sheet, allowing them space as they won’t spread significantly.
Bake in a preheated oven at 350°F (175°C) for 15-17 minutes until slightly golden on the edges.
Let cool on a wire rack.
An Ancient Taste for Modern Palates
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When baked to perfection, rout cakes offer a charming nod to the past. Their dense, crumbly texture is complemented by floral notes and the subtle sweetness from the currants, creating a delightful treat perfect for tea-time or a cozy evening. These cakes capture the essence of Regency England—allowing you to savor a taste of history in each bite.
Conclusion
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Rout cakes are a testament to the vibrancy of social interactions in 19th century England, offering a snapshot of both culinary and cultural history. Recreating this traditional treat pulls not just on the recipe itself, but on the atmosphere and call for connection that the original rout parties embodied. So grab your ingredients, invite some friends over, and transport yourselves back to a time of elegance and indulgence, one delicious rout cake at a time.