Cattern cake

Cattern Cake is a traditional English cake associated with St. Catherine's Day, celebrated on the 25th of November. The cake is particularly linked to the county of Warwickshire, where it was traditionally baked by lace-makers to commemorate the day.

History

The origins of the Cattern Cake are tied to the celebration of St. Catherine's Day, a day dedicated to Saint Catherine of Alexandria, who is the patron saint of spinners and lace-makers. The name "Cattern" is a corruption of Catherine. Lace-makers in Warwickshire would celebrate "Cattern Day" with a feast, with Cattern Cake being a central part of the celebration.

Ingredients and Preparation

Cattern Cake is a spiced cake, typically made with a mixture of flour, butter, eggs, and sugar. The distinctive flavour of the cake comes from the addition of caraway seeds and ground cinnamon. Some variations of the recipe also include currants or raisins.

The preparation of Cattern Cake involves creaming the butter and sugar together, then gradually adding the eggs. The dry ingredients, including the flour, caraway seeds, and cinnamon, are then mixed in. The batter is poured into a cake tin and baked until golden brown.

Cultural Significance

Cattern Cake, along with the celebration of Cattern Day, was a significant tradition among lace-makers in Warwickshire. The day was seen as an opportunity to take a break from the demanding work of lace-making. The cake itself symbolises this connection to lace-making, with the caraway seeds representing the lace bobbins.

Today, Cattern Cake is still enjoyed in parts of England, particularly in Warwickshire. It is often served at local fairs and festivals, and is a reminder of the county's lace-making heritage.

See Also

• List of English dishes
• Saint Catherine's Day
• English cuisine