Chocolate cake

 This recipe came from Calton farm in the late 1940s.   Tested by Elaine Corbett.

Ingredients for one cake:
4 oz self raising flour
2 oz drinking chocolate
3 oz soft margarine
2 oz caster sugar
1 tablespoon golden syrup
3/4 teaspoon baking powder
1 tablespoon boiling water
2 eggs

Method:
Beat margarine, sugar and syrup until creamy then beat in the eggs.
Fold in dry ingredients
Add a small amount of hot water if needed to obtain a soft dropping consistency.
Put the mixture into an 8 inch round sandwich tin lined on the bottom with greaseproof paper.
Bake in a moderate oven 180°C (150° fan) for about 20 minutes or until the cakes are slightly shrunken from the sides of the tin, and springs back when pressed lightly on the top.

Double the quanties to make two and sandwich the two cakes together with whatever filling you like, or sprinkle with kirsch and fill with stoned cherries and whipped cream for that Black Forrest gâteau taste.

from Elizabeth Kay whose dad Tom Kay was their postman in the 1920s and who remained friendly with the family


Comments

Post a Comment

Popular posts from this blog

Rock Buns

Image
 Edith Stevenson’s Rock Buns Ingredients 6 oz self raising flour 3 oz butter or soft margarine 2 oz sugar, caster or granulated 1 dessert spoonful of orange marmalade 2 oz sultanas 1 egg - beaten 1 tablespoonful of milk Half a teaspoon of baking powder There was no method with Edith's recipe. She knew what to do. So this is from a similar recipe Method I (lower temperature, longer cooking time) Heat oven to 180C/ 160C Fan/ Gas 4 or lowest shelf of Aga Line a baking sheet with baking parchment.  Tip the flour, and baking powder  into a bowl.  Add the butter, cut into small pieces.  Rub the butter into the flour until the mixture forms fine crumbs. Stir in the sugar, marmalade fruit, then add the egg and a little milk if necessary.  Mix to a fairly firm dough.  Spoon 15 rough blobs of the mixture onto the baking sheet, leaving room for a little spreading. Sprinkle a little extra sugar over the cakes.  Bake for 20-25 mins until golden brown. Or - use...
Read more

Lemon loaf

LEMON LOAF This was a recipe from Jean Brown (nee Gibson) from New Cumnock. Jean was in service between the wars. Her recipes always work! This is an easy but delicious lemon madeira cake.   Ingredients 4 oz margarine or butter 5 oz caster sugar 8 oz of plain flour 1 ½ teaspoons of baking powder 1 egg ½ cup of milk Finely grated rind of one lemon Juice of one lemon mixed with 2 tablespoons of granulated sugar.   Method Cream margarine and sugar. Add rind of lemon. Add egg, milk and flour (mixed with baking powder). Put in a greased and lined loaf tin and bake in a moderate oven for about an hour.  When the loaf has cooled, pour over the lemon juice mixed with sugar over the top of the loaf.  
Read more

Egg sponge

From Anne Griffiths  this recipe was given to me by my sister-in-law’s mother and have used it for over 60 years. Contains no fat. MRS ALLAN’S EGG SPONGE Ingredients 3/4 cup Sugar (75 gr) 3 Eggs l cup Plain Flour (75gr)  1/2 teaspoon Baking Soda 1/2 teaspoon Cream of Tartar 1 tablespoon Cold Water Method Switch(beat) eggs and sugar for 1/4 hour (by hand), until it is thick and creamy. Carefully fold in sifted flour, baking soda and cream of tartar. Add water Can either be baked in two, bottom lined, sandwich tins or a cake tin. Bake for 1/2 hour at 375° F
Read more