Pre-war Cake recipes

APPLE SPICE CAKE 2 cupfuls sifted cake flour, ½ teaspoonful baking soda, 1 tea- spoonful baking powder, ½ teaspuonful salt, 1 teaspoonful cinnamon, ½ teaspoonful cloves, 1 cupful margarine, 1 cupful brown sugar, ½ cupful ordinary sugar, 2 eggs, cupful of apple sauce, 1 cupful seedless raisins, 1 cupful chopped nuts.

Sift together the flour, baking soda, baking powder, salt and spices. Cream the margarine until fluffy. Add both kinds of sugar, a little at a time, creaming well with each addition. Add the eggs and beat well. Add the apple sauce and continue beating. Add the sifted dry ingredients in three lots, mixing well with each. Stir in the raisins and nuts. Pour the batter into a well-greased casserole and bake in a moderate oven (350 °F.) for forty-five to fifty minutes. Remove and cool before adding lemon icing.

BLACKBERRY SPONGE 3 slices stale cake, ½ lb. Cleaned blackberries, 3 tablespoonfuls sugar, 1 ¼ pints water, 1 ½ tablespoonfuls cornflour.

Cut the three slices of stale cake into pieces and put these into dishes. Put the blackberries and sugar into water and stew gently. Strain the juice from the fruit and arrange the berries in the dishes. Return the juice to the saucepan. Mix the cornflour to a paste and add it to the juice, stirring until it thickens, then pour it into the glasses. Add a layer of custard and a few nuts and you have an unusual cake dainty.

CHOCOLATE CAKE (STEAMED)

Warm and stir together in a saucepan 1 breakfastcupful of milk, 2 tablespoonfuls syrup and 2 oz. Margarine. Into a bowl put 1 breakfastcupful self-raising flour, 1 ½ tablespoonfuls sugar, 2 tablespoonfuls cocoa and 1 teaspoonful bicarbonate of soda; mix « well. Pour the contents of the saucepan into the bowl and mix. Pour into a greased cake tin, cover and steam for one and a half hours.

CUT-AND-COME-AGAIN CAKE

No fat or eggs are required for this cake. Any kind of fruit will do. The ingredients are 3 cupfuls self-raising flour, 1 cupful dried fruit, 1 cupful sugar, 3 tablespoonfuls treacle, a pinch of salt and 1 teaspoonful baking powder. Mix all together with milk. Bake in a moderate oven (350°F.) for one and a half hours.

DATE LOAF ½ lb. Self-raising flour, ½ lb. Dales, 1 oz. Fat, 1 egg, 1 teaspoonful bicarbonate of soda, 3 oz. Sugar.

Cream the fat, add sugar and egg. Add a cupful of boiling water to the dates and bicarbonate of soda. Add to mixture alternately with flour. Bake in a moderate oven (370°F.).

FRUIT CAKE 1 lb. Raisins, ½ cupful oats, 2 cupfuls sugar, 1 teaspoonful cinnamon, 1 teaspoonful nutmeg, 1 teaspoonful cloves, flavouring to taste, 4 cupfuls flour, 1 tablespoonful soda, 3 cupfuls water. Wash the raisins and stew for fifteen minutes in 2 cupfuls of water. Sift the flour and soda and to these add all the other ingredients, using the third cupful of water to mix them. Bake in a moderate oven (350°F.) until cooked – test by inserting a knife. If the knife comes out clean, the cake is cooked.

This mixture makes two large layers of cake and is the most economical fruit cake you can make.

FUDGE CAKE 1 tablespoonfuls cocoa, 1 cupful sugar, z tablespoonfuls fat, 1 cupful sour milk, 1 teaspoonful baking soda, 1 teaspoonful salt, 1 ½ cupfuls flour, 1 teaspoonful vanilla essence.

Dissolve the cocoa in ½ cupful boiling water, then mix in the ingredients in the order given, stirring well all the time. Bake in a moderate oven (350°F.) for twenty minutes.

GINGERBREAD 1 cupful sugar, 1 cupful fats, 1 egg, 1 cupful molasses, 1 cupful boiling water, 1 cupfuls flour, 1 tablespoonful soda, 1 table-spoonful ginger, u teaspoonful cinnamon.

Mix the sugar, fats, molasses and boiling water. Sift the dry ingredients and add to the mixture. Beat well, then bake in a moderate oven (350°F.) – test with a knife.

MALT LOAF 1 breakfastcupful raisins (or other fruits), 3 cupfuls self-raisi?ig flour, % cupful sugar, 3 tablespoonfuls syrup (not warmed), 1 teaspoonful baking powder, 1 cupful vinegar, pinch of salt, sufficient milk to mix to a soft texture, spice (optional). Mix all dry ingredients thoroughly, add the syrup and vinegar and then the milk. Mix well. Place in a suitable tin and bake in a moderate oven (350°F.). The tin should be only half-filled, to allow for rising, and the mixture baked for about three-quarters of an hour.

MAPLE CAKE n1 cupfuls sifted flour, 1 heaped teaspoonful soda sifted into the flour, pinch of salt, 1 cupful fats, 1 cupful brown sugar, 1 egg, 1 cupful sour milk, 1 tablespoonful syrup.

Cream the fats, sugar and egg, then add the milk alternately with the dry ingredients. Add the flavouring and bake in a moderate oven (350°F.) until cooked – test with a knife.

MARSHMALLOW ICE-CREAM ½ pint milk, 2 tablespoonfuls condensed milk, 1 teaspoonful gelatine, 4 oz. Powdered milk, 2 oz. Sugar, 4 tablespoonfuls water. Place the gelatine, sugar and water in a small pan and leave to soak for five minutes. Bring slowly to the boil, allow to cool, then beat until thick and white. Add the three kinds of milk, then the gelatine mixture. Freeze for an hour, then beat until fluffy. Flavour as desired and return to the refrigerator to freeze.

MOCK ALMOND PASTE 1 egg, 2 oz. Sugar, 5 oz. Cake-crumbs, almond essence to taste. Whisk egg and sugar over hot water until frothy. Remove and work in the crumbs gradually until you get the required consistency. Add the flavouring and use as you would real almond paste.

NUTTY CAKE 21/21 cupfuls sifted flour, 1 heaped teaspoonful soda sifted into the flour, pinch of salt, ½ cupful peanut butter, 1 ½ cupfuls brown sugar, 2 eggs, 1 cupful sour milk, 1 tablespoonful syrup.

SPICED LOAF CAKE 2 cupfuls sifted cake flour, 3 teaspoonfuls baking powder, 1 teaspoonful salt, 1 teaspoonful cinnamon, ½ teaspoonful cloves, £ teaspoo7iful nutmeg, ½ teaspoonful allspice, 2 oz.

Margarine, 1 cupful brown sugar, 2 eggs, 1 cupful milk, 1 tea spoonful vanilla essence.

Sift together the flour, baking powder and spices. Cream the margarine and add the sugar and beaten eggs. Add the milk and vanilla. Stir well until smooth. Bake for forty-five minutes in a moderate oven (350 °F.).

SPONGE 4 oz. Margarine, 4 oz. Self-raising flour, 4 oz. Sugar, 2 eggs.

Cream the margarine and sugar, add the eggs and then the flour. Spread on two sandwich tins. Be sure the tins are not wet or the sponge will stick. Bake in a hot oven (425° F.) for fifteen to twenty minutes.

SPONGE FLAN 2 oz. Margarine, 2 dried eggs, 2 oz. Sugar, 4 oz. Self-raising flour, 1 level dessertspoonful raising powder.

Beat the margarine, dried eggs and sugar together well with a little water. Mix the flour and raising powder, then mix all together with water until it is of the consistency to pour into a greased tin. Bake in a hot oven (450°F.) for ten to fifteen minutes.

A nice filling of strawberry cream can be made for the flan by sweetening ½ lb. Strawberries and mixing them with a gill of whipped cream. Spread this over the flan.

SULTANA CAKE 3 e£gs> S oz- 1ats> 5 oz- sugar> I2 oz- flour, 1 tablespoonful milk, ½ level tablespoonfuls baking powder, pinch of salt, 1 table- spoonful marmalade, |- lb. Sultanas.

Prepare as for party cake.

FAMILY CHRISTMAS CAKE 1 ½ lb. Flour, ½ teaspoonful bicarbonate soda, ½ lb. Margarine, grated nut7neg, pinch of salt, ½ teaspoonful ground ginger, 1 teaspoonful mixed spice, ½ lb. Brown sugar, ½ lb. Mixed fruit, 2 tablespoonfuls marmalade, 2 oz. Almonds (or almond essence to taste), 3 tablespoonfuls syrup, 3 or more tablespoonfuls gravy browning according to how dark you like the cake, 2 eggs. Mix the flour, soda, salt, nutmeg, ginger, spice, sugar together,

Mix the sugar, fats, molasses and boiling water. Sift the dry mgredients and add to the mixture. Beat well, then bake in a moderate oven (350 °F.) – test with a knife.

MALT LOAF 1 breakfastcupful raisins (or other fruits), 3 cupfuls self-raising flour, ½ cupful sugar, 3 tablespoonfuls syrup (not warmed), 1 teaspoonful baking powder, 1 cupful vinegar, pinch of salt, sufficient milk to mix to a soft texture, spice (optional).

Mix all dry ingredients thoroughly, add the syrup and vinegar and then the milk. Mix well. Place in a suitable tin and bake in a moderate oven (350°F.). The tin should be only half-filled, to allow for rising, and the mixture baked for about three-quarters of an hour.

MAPLE CAKE 21 cupfuls sifted flour, 1 heaped teaspoonful soda sifted into the flour, pinch of salt, 1 cupful fats, 1 cupful brown sugar, 1 egg, 1 cupful sour milk, 1 tablespoonful syrup.

Cream the fats, sugar and egg, then add the milk alternately with the dry ingredients. Add the flavouring and bake in a moderate oven (350°F.) until cooked – test with a knife.

MARSHMALLOW ICE-CREAM 1 pint milk, 2 tablespoonfuls condensed milk, 1 teaspoonftd gelatine, 4 oz. Powdered milk, 2 oz. Sugar, 4 tablespoonfuls water. Place the gelatine, sugar and water in a small pan and leave to soak for five minutes. Bring slowly to the boil, allow to cool, then beat until thick and white. Add the three kinds of milk, then the gelatine mixture. Freeze for an hour, then beat until fluffy. Flavour as desired and return to the refrigerator to freeze.

MOCK ALMOND PASTE 1 egg, 2 oz. Sugar, 5 oz. Cake-crumbs, almond essence to taste. Whisk egg and sugar over hot water until frothy. Remove and work in the crumbs gradually until you get the required consistency. Add the flavouring and use as you would real almond paste.

NUTTY CAKE 1 cupfuls sifted flour, 1 heaped teaspoonful soda sifted into the flour, pinch of salt, 1 cupful peanut butter, 1 ½ cupfuls brown sugar, 2 eggs, 1 cupful sour milk, 1 tablespoonful syrup.

Cream the peanut butter, sugar and eggs, milk and flavouring. Add dry ingredients and bake in a moderate oven (350°F.) until cooked – test with a knife.

PARTY CAKE 2 cupfuls sifted flour, 1 teaspoonful bicarbonate of soda, pinch of salt, 1 ½ oz. Margarine, $ cupful sugar, 1 cupful sour milk, ½ lb.

Mixed dried fruits, 1 tablespoonful warmed syrup, 6 drops of gravy browning, 1 egg.

Cream the fat, sugar and egg. Add milk alternately with the dry ingredients; drop in four sixpences for luck. Bake in a moderate oven (350°F.) until cooked – test with a knife.

PEANUT-BUTTER COOKIES 1 cupful brown sugar, 1 cupful white sugar, 1 cupful fats, 1 cupful peanut butter, 1 teaspoonful vanilla essence, 1 egg, 3 cupfuls flour, 1 teaspoonfuls soda, 1 teaspoonful salt.

Sift the flour, soda and salt together. Then mix in the ingredients as given, making them into a stiff dough. Shape in little balls and press each one with a fork. Bake in a moderate oven (350CF.) for approximately fifteen minutes.

PRUNE CHOCOLATE CAKE 1 cupful prunes, water, •½ cupful margarine, 1 cupful brown sugar, 2 eggs, 1 ½ teaspoonfuls cocoa, small teaspoonful bicarbonate of soda, 1 ½ cupfuls self-raising flour, pinch of salt. Cook prunes, which have been soaked overnight. Remove from liquid and cut into small pieces. Retain half a cupful of liquid.

Cream the margarine with sugar, add the eggs and mix. Add the chopped prunes.

Blend the cocoa with the prune water, add the rest of the water and bicarbonate of soda. Add this to the mixture alternately with the flour and salt. Bake in two tins for thirty minutes in a moderate oven (350°F.). Cover with mock cream and decorate with whole prunes.

RAISIN AND ALMOND COOKIES 1 cupful seedless raisins, 1 cupful chopped blanched almonds, 1 teaspnonful grated orange rind, 1 teaspoonful grated lemon rind, 2 tablespoonfuls margarine, ½ cupful sugar, very little nutmeg, ½ cupful hot water, 1 well-beaten egg, short pastry.

Mix together the raisins, almonds, orange and lemon rind, margarine, sugar, nutmeg and water. Bring to the boil and simmer, stirring constantly until the sugar is melted and the water is absorbed. Roll the pastry out thin and cut into rounds. Place one tablespoonful of the filling in each round. Moisten the edges of the pastry and bring them up, over the filling, pinching the edges together firmly. Turn upside down and place on a small cake sheet. Brush with beaten egg. Bake in a moderately hot oven (425°F.) for fifteen minutes.

RASPBERRY BUNS ½ lb. Flour, 2 02. sugar, 1 gill milk, 1 ½ oz. Margarine, 1 teaspoonful baking powder, pinch of salt, 1 egg, raspberry jam. Rub fat into flour and salt, add sugar and baking powder, beat e1/2g, add a little milk and mix to a stiff paste. Cut into eight pieces and shape into little balls. Make a hole in the centre of each and put in ½ teaspoonful jam, close the opening, turn the bun over and place in a greased baking tin. Brush the top with water and sprinkle with sugar.

Bake for twenty minutes in a quick oven (475°F.).

SANDWICH (VICTORIA) 4 oz. Self-raising flour, 4 oz. Sugar, 2 oz. Almond oil, 2 eggs, 2 tablespoonfids milk.

Sift the dry ingredients and mix with almond oil, then beat the eggs into the liquid. Spread into two 7-in. Greased sandwich tins and bake in a moderate oven (350°F.) for thirty minutes.

SIMNEL CAKE 4 oz. Each of prepared raisins, currants, sultanas, peel; 8 oz. Self-raising Hour, 1 teaspoonful cinnamon, 1 teaspoonful ground ginger, J- teaspoonful mixed spice, pinch of salt, 4 oz. Margarine, 4 oz. Sugar, 1 tablespoonful syrup, 2 eggs, 4 drops almo?id essence.

Cream the margarine and sugar. Add warm syrup to the beaten eggs. Mix with the other ingredients. Put half the mixture into a prepared tin – then add a layer of mock almond paste. Add the rest of the mixture and bake in a moderate oven (350 ‘F.) for two hours. When cold, cover the top in a decorative fashion with mock almond paste.

SPICED LOAF CAKE 2 cupfuls sifted cake flour, 3 teaspoonfuls baking powder, 1 teaspoonftil salt, 1 teaspoonful cinnamon, ½ teaspoonful cloves, ½ teaspoonful nutmeg, ½ teaspoonful allspice, 1 oz.

Margarine, 1 cupful brown sugar, 2 eggs, 1 cupful milk, 1 tea spoonful vanilla essence.

Sift together the flour, baking powder and spices. Cream the margarine and add the sugar and beaten eggs. Add the milk and vanilla. Stir well until smooth. Bake for forty-five minutes in a moderate oven (350 °F.).

SPONGE 4 oz. Margarine, 4 oz. Self-raising flour, 4 oz. Sugar, 2 eggs.

Cream the margarine and sugar, add the eggs and then the flour. Spread on two sandwich tins. Be sure the tins are not wet or the sponge will stick. Bake in a hot oven (425°F.) for fifteen to twenty minutes.

SPONGE FLAN 2 oz. Margarine, 2 dried eggs, 2 oz. Sugar, 4 oz. Self-raising flour, 1 level dessertspoonful raising powder.

Beat the margarine, dried eggs and sugar together well with a little water. Mix the flour and raising powder, then mix all together with water until it is of the consistency to pour into a greased tin. Bake in a hot oven (450°F.) for ten to fifteen minutes.

A nice filling of strawberry cream can be made for the flan by sweetening ½ lb. Strawberries and mixing them with a gill of whipped cream. Spread this over the flan.

SULTANA CAKE 3 eggs, 5 oz. Fats, 5 oz. Sugar, 12 oz. Flour, 1 tablespoonful milk, ½ level tablespoonfuls baking powder, pinch of salt, 1 table- spoonful marmalade, £- lb. Sultanas.

Prepare as for party cake.

FAMILY CHRISTMAS CAKE 1 1/2/2 lb. Flour, 1 teaspoonful bicarbonate soda, ½ lb. Margarine, grated nutmeg, pinch of salt, ½ teaspoonful ground ginger, 1 teaspoonful mixed spice, 1 lb. Brown sugar, 1 ½ lb. Mixed fruit, 2 tablespoonfuls marmalade, 2 oz. Almonds (or almond essence to taste), 3 tablespoonfuls syrup, 3 or more tablespoonfuls gravy browning according to how dark you like the cake, 2 eggs. Mix the flour, soda, salt, nutmeg, ginger, spice, sugar together, then add the margarine. Add the fruit, marmalade, syrup, almonds and gravy browning in that order, then add the two beaten eggs and mix thoroughly. Bake in a moderate oven (350°F.) until cooked – test with a knife.

CHRISTMAS PUDDING ½ lb. Mixed fruit, ½ lb. Chopped prunes, ½ lb. Orange marmalade, ½ lb. Flour, 1 teaspoonful baking powder, ½ lb. Breadcrumbs, ½ lb. Shredded suet and the suet from 1 lb. Of chops, 1 eggspoonful salt, J teaspoonful mixed spice, ½ teaspoonful cinnamon, ½ tea-spoonful ground ginger, 1 egg, ½ lb. Brown sugar, 2 tablespoonfuls syrup, 1 apple, grated nutmeg (optional). Mix in the order given and continue mixing well as you add each ingredient. Let every member of the family have a stir when all the ingredients have been added. I boil the puddings for a day on a low heat and again for a morning when needed, as the longer they are boiled the darker they become.

ALMOND PASTE ½ lb. Ground almonds, 2 eggs, ½ lb. Icing sugar, vanilla flavouring.

Mix the sugar well with the ground almonds and the vanilla essence. Stir it over a low heat until it is smooth. Add the beaten eggs and keep stirring until thoroughly mixed. When nearly cold, spread over the cake. Wait until firmly set before adding icing.

ICING 1 turn my cakes up and ice the undersides. In this way I get a flat iced surface and the icing hides the rough base of the cake.

I make icing the quick way – no cooking. Just mix the juice of half a lemon with half a pound of icing sugar and a very little milk and beat until the icing is smooth enough to spread over and round the cake without running.

LEMON ICING 3 tablespoonfuls fat, 1 ½ cupfuls confectioner’s sugar, 2 table-spoonfuls lemon juice, ½ teaspoonful grated lemon rind, yellow vegetable colouring if required. Cream the fats and sugar and lemon juice and beat until fluffy.

Add the lemon rind and the colouring and spread on a cool cake and serve.

SEVEN-MINUTE ICING 2 egg-whites (unbeaten), 1 cupful sugar, 5 tablespoonfuls cold water, ½ teaspoonful cream of tartar.

Cook in a double boiler and beat all the time it is cooking. Flavour with vanilla essence.

MOCK CREAM

1 oz. Margarine, 1 oz. Sugar, J pint milk, 1 oz. Cornflour. Whip the margarine and sugar together well. Boil the milk and the cornflour and add to the other mixture when cold.

WEDDING CAKE 1 lb. Currants, 1 lb. Sultanas, 1 lb. Valencia raisins, 4 oz. Candied peel or grated rind of 2 oranges, 4 oz. Glace’ cherries, 2 lb. Margarine, 2 lb. Brown sugar, 2 tablespoonfuls dark treacle, 12 eggs, 2½ lb. Plain flour, ± teaspoonful salt, 1 teaspoonful mixed spice, 1 gill rum.

Prepare fruit, chopping it finely. Cream the fat, sugar and treacle together; beat in the eggs, a little at a time to prevent curdling. Stir in the flour, salt, spice, fruit, peel and rum. Turn into prepared tins – 10-in., 7-in. And 5-in. Bake in a slow oven (275°F.) for four to six hours. (Smaller cakes four hours.)

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