- July 27, 2014
- 62 comments
Not the most appealing of names for a cake I will admit!
I saw this recipe in this week’s Waitrose Weekend, and thought it looked worth a try, especially as I had all the ingredients.
It is part of an initiative spear-headed by Francis Quinn, of Great British Bake Off fame, encouraging bakers to recreate Tranch Cake to mark the centenary of the start of WW1.
It was apparently made during the Great War and sent to loved ones serving on the frontline-hence the name.
The recipe given was taken from Elizabeth Craig’s Economical Cookery Book. I have taken the liberty of providing the weights in metric as well as imperial, and also giving a few more details on the cooking-as you will see, the original recipe was a little vague by modern standards!
This is what you need:
- 1/2lb (225g) flour
- 4oz (110g) margarine (I used butter, as I had no marg)
- 1 tsp vinegar (I just used normal malt vinegar, not sure if this was right..!)
- 1/4 pint (140ml) milk
- 3 oz (85g) brown sugar (I used light brown soft)
- 3 oz (85g) cleaned currants (I didn’t bother cleaning them…)
- 2 tsp cocoa
- 1/2 tsp baking soda (I guessed that this was bicarb?)
- nutmeg (I used 1/2tsp ground nutmeg)
- ginger (I used 1/2 tsp ground ginger)
- grated lemon rind (I used the rind of a whole lemon)
This is what you do:
- Grease a cake tin (the picture given showed a round cake, but the amount of mix wasn’t really big enough for my round tins, so I used a loaf tin)
- Rub margarine into the flour in a basin (I used my KitchenAid and was berated by hubby for doing so-in his words “I’m not sure they would shave had Kitchen Aids in 1914″)
- Add dry ingredients
- Add the soda dissolved in the vinegar and milk
- Beat well
- Turn into the tin
- Bake in a moderate oven (I did about 40-45mins at 180C)
It looks ok. And it smells pretty yummy!
We haven’t taste tested it yet, as it’s being saved for hubby to take when he goes to watch the cricket. I will let you know…