seaJane Posted 25 April Share Posted 25 April Wincanton History Society recently disseminated this recipe for Trench Cake - I'll let you know if it comes out well! Ingredients 225 g plain flour / 110 g cold butter / 75 g currants / 2 tsp cocoa / 1/2 tsp bicarbonate of soda / 75 g brown sugar / 1 tsp vinegar / 145 ml milk / optional flavouring of nutmeg, ginger or grated lemon zest. Method. Preheat oven to 180 degrees C (160 degrees for a fan oven) or gas mark 4; grease and line a small cake tin (16 cm/6 inches diameter). Rub the butter into the flour until it looks like breadcrumbs. Add the dry ingredients and mix well. Combine the vinegar and milk, pour them into the dry ingredients, and stir until everything is mixed. Pour the mixture into the prepared tin. Bake for about 1 or one and a half hours; the cake is done when a skewer or knife blade inserted at the centre comes out clean. Remove the cake from the oven and let it cool in the tin. Link to comment Share on other sites More sharing options...
Interested Posted 25 April Share Posted 25 April Grated lemon zest, please... Link to comment Share on other sites More sharing options...
seaJane Posted 25 April Author Share Posted 25 April In that case I think I'll use lemon juice instead of vinegar in the milk Link to comment Share on other sites More sharing options...
Interested Posted 25 April Share Posted 25 April Very adventurous, can't wait to try a slice... Link to comment Share on other sites More sharing options...
jay dubaya Posted 25 April Share Posted 25 April Vinegar and milk = buttermilk. I was hoping it was going to be cooked like a clootie, sounds yummy none the less. Link to comment Share on other sites More sharing options...
FROGSMILE Posted 25 April Share Posted 25 April Forum member @Michelle Young makes by far the best trench cake that any trench follower could ever hope for. Quite extraordinary. Link to comment Share on other sites More sharing options...
Admin Michelle Young Posted 25 April Admin Share Posted 25 April I shall have to give that recipe a go. Should anyone want the recipe Mr F alludes to, I’m happy to share it. Link to comment Share on other sites More sharing options...
FROGSMILE Posted 25 April Share Posted 25 April 9 minutes ago, Michelle Young said: I shall have to give that recipe a go. Should anyone want the recipe Mr F alludes to, I’m happy to share it. You should patent it! 😋 Link to comment Share on other sites More sharing options...
seaJane Posted 25 April Author Share Posted 25 April It would be good to have a variant edition, Michelle . Link to comment Share on other sites More sharing options...
FROGSMILE Posted 25 April Share Posted 25 April (edited) 3 minutes ago, seaJane said: It would be good to have a variant edition, Michelle . Highly recommended seaJane. It’s a meal in itself and would go with all beverages that I can think of, especially Rum, Whisky, and Brandy.🤪 Edited 25 April by FROGSMILE Link to comment Share on other sites More sharing options...
seaJane Posted 25 April Author Share Posted 25 April 2 minutes ago, FROGSMILE said: all beverages that I can think of, especially Rum, Whisky, and Brandy. Not all at once, I trust ... Link to comment Share on other sites More sharing options...
FROGSMILE Posted 25 April Share Posted 25 April (edited) 6 minutes ago, seaJane said: Not all at once, I trust ... One at a time, but in succession is fine😋👍 Edited 25 April by FROGSMILE Link to comment Share on other sites More sharing options...
Don Regiano Posted 25 April Share Posted 25 April 3 hours ago, seaJane said: a fan oven Haven't come across one of them in my battlefield excursions sJ. Link to comment Share on other sites More sharing options...
seaJane Posted 25 April Author Share Posted 25 April 31 minutes ago, Don Regiano said: Haven't come across one of them in my battlefield excursions sJ. Think they were meant to be cooked at home to be sent to the trenches, rather than cooked in the same! Mind you, I suppose failed/stale ones might have done to fill sandbags ... sJ Link to comment Share on other sites More sharing options...
Admin Michelle Young Posted 26 April Admin Share Posted 26 April Looking at the recipe sJ posted, I’d imagine it would stale quite quickly, as it’s basically a scone mix. I’m still going to give it a go. Cakes don’t last long with Mr Y around. Link to comment Share on other sites More sharing options...
Allan1892 Posted 26 April Share Posted 26 April 14 hours ago, Michelle Young said: Should anyone want the recipe Mr F alludes to, I’m happy to share it. Yes please Link to comment Share on other sites More sharing options...
Admin Michelle Young Posted 26 April Admin Share Posted 26 April https://www.nancybirtwhistle.co.uk/recipes/malt-loaf/ I used a mix of figs, dates and sultanas. Link to comment Share on other sites More sharing options...
Allan1892 Posted 26 April Share Posted 26 April Thank you for the link Michelle, sounds like a cake that my grandmother used to make. Will be trying this sometime next week Link to comment Share on other sites More sharing options...
Admin Michelle Young Posted 26 April Admin Share Posted 26 April I didn’t add the sugar, as the fruit was sweet enough in my opinion. Link to comment Share on other sites More sharing options...
Allan1892 Posted 26 April Share Posted 26 April 19 minutes ago, Michelle Young said: I didn’t add the sugar, as the fruit was sweet enough in my opinion. Thanks for the tip Michelle. Link to comment Share on other sites More sharing options...
FROGSMILE Posted 26 April Share Posted 26 April (edited) 2 hours ago, Allan1892 said: Thanks for the tip Michelle. Having had the pleasure of helping to devour the cake I second that with enthusiasm if I may. Adding sugar would ruin it in my opinion. It’s sublime with just the fruit alone as a very natural and supremely adequate sweetener. Edited 26 April by FROGSMILE Link to comment Share on other sites More sharing options...
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