Tag Archives: glace cherry

Uncooked Cake

This is another from Cassell’s Country Cookbooks – The Cotswolds (1975). Undeterred by the complete failure that was the Savoury Omelette I decided to make a cake from this book. It’s very similar to a cake that I used to make as a child which I remember being called Kunzle Cake, and I although I’ve come across this type of cake as an adult, I’ve never heard anyone else call it a Kunzle Cake. Kunzle cakes do seem to be a thing, but what you see on that site is a whole other type of cake. God only knows what was going on there. Anyhow, in my head, this type of cake is called a Kunzle cake, and I used to make them a lot. They were pretty much my favourite foodstuff as a child – really easy to make, no cooking required, simple ingredients, and tasty. Very tasty.

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Fifteens

 A guestpost by Miss South , a guest at our cocktail party

Being somewhat lacking in vintage cookbooks around the house and utterly terrified by the selection of vintage recipes online, I decided to revisit on an old family favourite and make Fifteens. No Northern Irish get-together was complete without these sweet, sticky and utterly moreish traybakes when I was growing up and I hoped that no one else would have brought dessert to the party…the fact that Fifteens are astoundingly easy to make was merely an added bonus!

Fifteens

15 digestive biscuits
15 glace cherries, chopped
15 large marshmallows, chopped
1 small tin condensed milk
dessicated coconut (if liked)

Crush your digestives, either using a food processor or a rolling pin. Chop your cherries and marshmallows and add to the biscuit crumbs and add the condensed milk gradually, mixing until sticky and hard to stir. You may need less than the whole tin (I used half of the smallest tin I could find in Tesco). Tip out onto a baking tray you have lined with greaseproof paper and shape into a log like shape. At this point I rolled it in the dessicated coconut which I had toasted lightly in the oven to add some texture and garnish, but if you prefer you could leave it au naturel. Refrigerate overnight and then slice as desired before serving.

Fifteens

Results

I hadn’t eaten these in years and was delighted to discover they are as delicious as I remember from childhood. They are like a very sweet cheesecake base with little chewy nuggets of loveliness scattered throughout and are extremely moreish. In fact the plate seemed to empty very quickly making me wish I had made Thirties instead!

[These were indeed very popular – the recipe yielded 18 slices of which all were eaten promptly (only 3 by me). Ed]

Got an old recipe you’d like to try and then tell the internet about? Email us vintagecookbooktrials[AT]gmail[DOT]com

Cherry Cobblestone Cake

For a barbeque at the weekend myself and Sarah had a vintage cake bake-off. The rules – bake an individual cake (ie no cupcakes) from a vintage recipe, release both cakes simultaneously on the BBQ attendees, and the first cake to be finished wins.  Sarah has already written hers up here, and I must congratulate her as the bake-off winner as her cake was polished off fastest. I feel compelled to point out that her cake was smaller than mine, and next time we might have to think a bit harder about the rules! (nb – am not bitter).

The cake I chose to make was a Cherry Cobblestone Cake, from my current favourite recipe resource, the Alison Burt Super Saving Recipe Cards (note to self – use other recipe books).

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