Wartime Eggless Fruit Cake (Vinegar Cake)

What a revelation at present’s recipe is for Wartime Eggless Fruit Cake (Vinegar Cake), and with no lingering style of the vinegar that’s added

A Fabulous, Gentle & Fruity Egg Free Cake

What a revelation at present’s recipe is for Wartime Eggless Fruit Cake (Vinegar Cake). With no lingering style of the vinegar that’s added, it’s gentle and fruity, with a mushy crumbly texture.

Nevertheless, “Vinegar desserts” weren’t simply widespread throughout the wartime period – utilizing vinegar in cake making was countrywide follow when the hens “had been off lay”.

So, though these thrifty and closely rationed housewives knew a factor or two, so did farmer’s wives and nation folks who saved hens – my very own paternal grandmother included.

She got here from Swaffham in Norfolk, and the opposite identify for this Wartime Eggless Fruit Cake (Vinegar Cake) is Norfolk Vinegar Cake, because it was extremely popular on this English county.

Nofolk is a really rural county, and my grandmother’s household owned a smallholding, the place they reared and saved rabbits, goats, chickens, geese and geese.

However, again to at present’s recipe for Wartime Eggless Fruit Cake (Vinegar Cake) – I discovered a recipe for Vinegar Cake in Marguerite Patten’s guide, “Feeding the Nation”.

I initially made that recipe, however it was very crumbly, and broke up once I turned it out of the cake tin! It tasted WONDERFUL although, and we had it with custard as a pudding.

I appeared by all my outdated and classic cookbooks and located quite a few recipes for eggless desserts, all utilizing vinegar and bicarbonate of soda as a elevating agent.

Lastly I found a Norfolk WI recipe for Norfolk Vinegar Cake, which I made, and which turned out fantastically, as you’ll be able to see from the pictures.

It IS nonetheless a really crumbly cake, and it breaks up simply on reducing, however not less than I used to be in a position to flip it out of the cake tin! And, it tastes fantastic.

It is a fabulous recipe for many who might have an intolerance to eggs, or whose hens have gone “off lay” and are on strike!

You can’t style the vinegar in any respect, and when vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as a leavening agent, giving desserts a light-weight and ethereal rise.

Do do this beautiful outdated recipe, it makes a stunning fruit cake that improves with conserving, espeically if made with butter and never margarine.

And, please let me know if you happen to make it, Karen

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Culinary Notes

• Unique recipe under: From Anne Hackett, Mulbarton WI
• Marguerite Patten’s Wartime Recipe for Vinegar Cake:
• INGREDIENTS:
• 6ozs SR Flour
• 3ozs margarine
• 3ozs sugar
• 1 tablespoon vinegar
• 1/2 teaspoon bicarbonate of soda
• 1/4 pint milk
• 3ozs to 4ozs dried blended fruit
• METHOD:
• 1. Sift the flour. Cream the margarine and sugar.
• 2. Pour the milk into a big basin, add the vinegar and the bicarbonate of soda; the combination will rise and froth within the basin.
• 3. Mix the flour and vinegar liquid into the creamed margarine and sugar then add the dried fruit.
• 4. Put right into a greased and floured 7 inch tin, bake in a average oven for 1 hour.

Extra Wartime and Ration Guide Recipes

Extra Fruit Cake Recipes

Recipe for Wartime Eggless Fruit Cake (Vinegar Cake)

Wartime Eggless Fruit Cake (Vinegar Cake)

Yield:
12 slices

Prep Time:
half-hour

Cook dinner Time:
1 hour half-hour

Complete Time:
2 hours

What a revelation at present’s recipe is for Wartime Eggless Fruit Cake (Vinegar Cake). With no lingering style of the vinegar that is added, it is gentle and fruity, with a mushy crumbly texture.

Nevertheless, “Vinegar desserts” weren’t simply widespread throughout the wartime period – utilizing vinegar in cake making was countrywide follow when the hens “had been off lay”.

So, though these thrifty and closely rationed housewives knew a factor or two, so did farmer’s wives and nation folks who saved hens – my very own paternal grandmother included.

She got here from Swaffham in Norfolk, and the opposite identify for this Wartime Eggless Fruit Cake (Vinegar Cake) is Norfolk Vinegar Cake, because it was extremely popular on this English county.

Nofolk is a really rural county, and my grandmother’s household owned a smallholding, the place they reared and saved rabbits, goats, chickens, geese and geese.

However, again to at present’s recipe for Wartime Eggless Fruit Cake (Vinegar Cake) – I discovered a recipe for Vinegar Cake in Marguerite Patten’s guide, “Feeding the Nation”.

I initially made that recipe, however it was very crumbly, and broke up once I turned it out of the cake tin! It tasted WONDERFUL although, and we had it with custard as a pudding.

I appeared by all my outdated and classic cookbooks and located quite a few recipes for eggless desserts, all utilizing vinegar and bicarbonate of soda as a elevating agent.

Lastly I found a Norfolk WI recipe for Norfolk Vinegar Cake, which I made, and which turned out fantastically, as you’ll be able to see from the pictures.

It IS nonetheless a really crumbly cake, and it breaks up simply on reducing, however not less than I used to be in a position to flip it out of the cake tin! And, it tastes fantastic.

It is a fabulous recipe for many who might have an intolerance to eggs, or whose hens have gone “off lay” and are on strike!

You can’t style the vinegar in any respect, and when vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as a leavening agent, giving desserts a light-weight and ethereal rise.

Do do this beautiful outdated recipe, it makes a stunning fruit cake that improves with conserving, espeically if made with butter and never margarine.

Do let me know if you happen to make it, Karen

Components

• 450g (1lb) plain flour
• 225g (8ozs) unsalted butter, or margarine
• 225g (8ozs) caster sugar
• 450g (1lb) dried blended fruit
• 275ml (1/2 pint) milk
• 2 tablespoons malt vinegar or cider vinegar
• 1 teaspoon bicarbonate of soda

Directions

1. Pre warmth oven 180C / 160 C fan assisted oven/350F /fuel mark 4.
2. Grease and line a 23cm (8″ or 9″) spherical tin with baking paper.
3. Place the flour in a bowl, rub within the butter or use meals processor.
4. Stir within the sugar and the blended fruit. Measure out the milk. Take away one tablespoon of milk and add to a small bowl.
5. Add the malt or cider vinegar to the bigger quantity of milk.
6. Stir the bicarbonate of soda into the tablespoon of milk within the small bowl and guarantee it’s absolutely dissolved. Add this to the milk and vinegar combine, wait and a mild frothing will happen – permit for progress when selecting your bowl.
7. Add the milk combine to the dry components and stir in gently however completely.
8. Spoon the cake batter into the ready tin, stage the floor. Bake for 30 minutes then cut back the warmth to 150C /130Cfan/300F/fuel mark 2.
9. Bake for roughly an additional hour till a skewer comes out clear. Test after 40 minutes. Cowl loosely with foil whether it is browning too shortly.
10. Go away to chill in tin earlier than turning out onto a cooling rack.

Notes

Unique recipe above: From Anne Hackett, Mulbarton WI

Marguerite Patten’s Wartime Recipe for Vinegar Cake:

INGREDIENTS:

6ozs SR Flour

3ozs margarine

3ozs sugar

1 tablespoon vinegar

1/2 teaspoon bicarbonate of soda

1/4 pint milk

3ozs to 4ozs dried blended fruit

METHOD:

1. Sift the flour. Cream the margarine and sugar.

2. Pour the milk into a big basin, add the vinegar and the bicarbonate of soda; the combination will rise and froth within the basin.

3. Mix the flour and vinegar liquid into the creamed margarine and sugar then add the dried fruit.

4. Put right into a greased and floured 7 inch tin, bake in a average oven for 1 hour.

Vitamin Data

Yield 12

Serving Dimension 1

Quantity Per Serving

Energy 67Complete Fats 1gSaturated Fats 1gTrans Fats 0gUnsaturated Fats 0gLdl cholesterol 3mgSodium 114mgCarbohydrates 13gFiber 1gSugar 4gProtein 1g