Trench Cake

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:

This is what you do:

Trench Cake1

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…

 

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lindaswildlifegarden - 27/07/2014

Reblogged this on Linda's wildlife garden and commented:
LOOKS YUMMY JEN

Jen - 28/07/2014

Thanks Linda!

Linda Ashworth - 27/07/2014

You don’t have to clean currants now but when I was a child( born 1947) all dried fruit had to be sorted and picked over, stalks removed etc. We are so lucky that now we just open a packet of dried fruit and use it! Likewise suet. Mum bought the real thing(ugh!) from the butcher’s and then grated it before using in suet puddings, Christmas pudding etc. Must try this recipe myself.

Jen - 28/07/2014

Yes, makes you quite grateful for some of the progress we’ve had…!

Mary Dawson - 27/07/2014

Oooh yes! Picking over dried fruit was a definite pre Christmas thing. I can also remember candied peel being bough as huge chunks still with sugar on and the sugar being our sweets.

Jen - 28/07/2014

Oh my goodness-what a job, picking over the fruit!

Charlotte Clark - 27/07/2014

180C was spot on. According to Marguerite Pattern a moderate oven is 180C, 350F, Gas mark 4.

Jen - 28/07/2014

Fabbo, thankyou!

carla - 27/07/2014

Oh wow. I do love a good loaf cake! Can’t wait for the next series of g.b.b.o to start

Jen - 28/07/2014

Yes, really looking forwards to it!

KnitNell - 27/07/2014

You are right about the baking soda being bicarbonate of soda. Perhaps the term baking soda went out of fashion as it was easily confused with baking powder which should not be confused with bicarb. I think your husband is right about the kitchen aid – anyone over the age of 80 would say that mixing by hand always made a better cake (I think that there was also a touch of martydom in doing that ….)

Jen - 28/07/2014

Thanks Nell!

lesleygcooper - 28/07/2014

Presumably the vinegar is in there as an egg substitute. Could you taste that it was the malt variety at all? I have always used a less strong version when doing the sub, although that has been with sponge cakes, so a less robust flavour than a fruit one

Jen - 30/07/2014

Couldn’t taste the vinegar Lesley! Hadn’t thought that it might have been an egg substitute-how strange! What sort of vinegar have you used before?

frugalhappylife - 28/07/2014

Would like to give this a try but will wait for Jen’s hubby’s report Re: malt vinegar. Interesting that vinegar is egg sub. How much vinegar per egg in recipe? Any rules as to when & when not to use. Thx

Jen - 30/07/2014

It was a bit dry, but ok when sliced and spread with butter!
No idea re vinegar-will try and find out for you :)

Linda Ashworth - 28/07/2014

Very tempted to make this tomorrow for my Patchwork Group meeting here on Thursday. Were you happy with the taste? How large was your loaf tin? The bottom of mine measures 19.5 cm x 9 cm. OK?

Jen - 30/07/2014

It was a bit dry Linda-ok when sliced and spread with butter though!
Your tin sounds similar to mine, so should be ok.

Linda - 31/07/2014

I used my loaf tin. Baked it on Tuesday evening. When it was cold I wrapped it in foil and put into the bread bin. Sliced and buttered for my Patchwork group this morning. Absolutely delicious. It was moist and tasty, definitely a tea loaf though, rather than a cake. All the ladies (and my husband) voted it a hit! I shall be making it again. Discovered I hadn’t any ginger (remembered I had used it up a couple of weeks ago!) so substituted ground cinnamon which worked very well.

Jen - 01/08/2014

So glad you liked it!

Top 10 Posts of 2014 - 07/01/2015

[…] Trench Cake I saw a recipe for Trench Cake in the Waitrose magazine and gave it a go. Trench cake was something […]

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