Dairy-free Langley Wakes Cakes.

I have taken an old traditional recipe and replaced the butter with apple sauce (using half the weight of the butter).

Mixed dried fruit gives sweetness and texture to these scone-like cakes, which reminds me a little of the ‘Garibaldi’ biscuits I used to enjoy as a child. (Perhaps if I replaced the icing sugar dusting with an egg-white glaze they would remind me even more.)

The basic recipe is from The National Trust’s Book of Traditional Recipes, where I also learnt that villages in Derbyshire have their own take on this recipe for their annual Fairs, or Wakes as they are sometimes known.


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