Normal and Formal – for every occasion! |
Vintage Lane is going to be a regular feature on Veggie Mama – to bring you up to speed, go here, or click the “Vintage Lane” tab.
Cute, right?
This book is part of a collection given to me by my sister, and it was once owned by her husband’s grandma. She wrapped them up all pretty in a box and gave them to me for Christmas. Good sister!
The introduction tells us that there was “tremendous demand” for copies of Gold Crest’s last recipe book, containing “inspiring and practical recipes to please every member of Queensland families”.
I have to tell you, the cake I made did just that. Not much of a cake eater, I ate three cupcakes in a row, and I even received glowing reports from Veggie Dad.
The contents include recipes for cakes, puddings, pastry and biscuits, as well as “Special Meat Dishes” (goulash, salmon balls, casserole chops and more), fillings (not the dentist kind… though they might send you there), cookery hints, weights and measures and a list of equipment one should own when setting up their own kitchen.
The Faithful Rainbow Cake is presented in full colour, and we are told it has been reproduced by popular demand. Looks good to me!
Pretty in Pink |
There’s even an Oriental Cake (which only has cinnamon, cocoa and vanilla for flavouring, so I’m slightly confused… ), Rice Custard Pudding, Cornflake Tart, Cornish Pasties, Iced Vo-Vo Biscuits, and Monte Carlos, among others.
I can’t tell when this cookbook was made, as a google search of just about every word combination I can think of comes up with nothing. It was obviously a time when offal was a regular feature in a cook’s repertoire…
Om Nom Not:
Tasty: so subjective! |
and now for the featured recipe… Chocolate Mocha Cake
Ingredients:
1 3/4 cups Gold Crest self-raising flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons cinnamon
2 tablespoons cocoa
5 tablespoons butter
1 cup sugar
3 eggs
1/2 cup cold milk
2 teaspoons coffee essence (I used two tablespoons espresso)
Mocha Frosting:
2 cups sifted icing sugar
pinch salt
2 tablespoons cocoa
3 tablespoons butter
2 1/2 tablespoons coffee
1/2 teaspoon Gold Crest vanilla essence
Directions for cake:
Sift the flour, salt, soda, cinnamon and cocoa together twice. Add coffee essence to milk. Cream the butter, add sugar gradually. Beat until light and fluffy. Beat in eggs one at a time, beating well after each addition. Add sifted dry ingredients, alternately with liquid mixture, a little at a time. Beat very smooth. Bake in two greased and floured 7in sandwich tin in moderate oven 30 minutes.
Directions for frosting:
Sift the sugar, salt and cocoa together. Cream butter until soft. Add part of sugar mixture gradually, beating thoroughly. Add remaining sugar mixture alternately with warm coffee, beating well after each addition. Add vanilla.
This made a very light cake, with a rich, buttery frosting – really delicious. The batter was so fluffy, and was interesting to see – the addition of cocoa only made it a very light brown, like the cakes I used to make when I was a kid (I only had one recipe book and it was sooo old), compared to the deeper browns of mudcakes and boxed cake mixes.
Verdict?
NOM! |
DanniiBeauty says
That looks yummy! The frosting look delicious! Excellent recipe – might have to give it a try.
Lorraine @ Not Quite Nigella says
What a great idea for a series! I was just flicking through my mum's good housekeeping tome which we used to pore through when we were little!
Veggie Mama says
So jealous Lorraine! I love Good Housekeeping. How cool is it to have a book with such memories 🙂
And Dannii… The frosting really made this cake. Highly recommended!
Three.20 says
oh, this is fun! I collect vintage cookbooks, so I have a feeling im really gonna like this feature 🙂
Veggie Mama says
Such a good hobby to have! They're so sweet.
Lidian says
The cake looks amazing! And the recipe for brain fritters looks – offal 😉
I love that cookbook though, what fun! I am looking forward to regular trips down Vintage Lane!
Veggie Mama says
Haha offal! Can't say I'd be much of a brain fritter fan myself…
Jen says
Love the concept of Vintage Lane! A recipe like this can never go outdated! Can't wait to give it a go.
Glen says
ah now veggie or no veggie I do CAKE. And that looks fine.
Bring out the cake 🙂
Red Nomad OZ says
Yes, 'let them eat cake' as they say in any good Weight Loss manual – NOT! Love the look of this recipe and love your blog!
Have a great weekend!!
Veggie Mama says
Thanks! You too 🙂
Camilla Baker says
That is awesome! I love the recipes in a lot of vintage books and the tri colour cake looks to be a winner.
You can never have to many cake recipes 😉
Spencer @ Moo-Lolly-Bar says
Looks absolutely awesome! I love chocolate cakes and I am sure this tastes great.
Veggie Mama says
It most certainly does! And I love your store, I fulfil a lot of my American Candy needs there…
Spencer @ Moo-Lolly-Bar says
Looks absolutely awesome! I love chocolate cakes and I am sure this tastes great.
Veggie Mama says
It most certainly does! And I love your store, I fulfil a lot of my American Candy needs there…
Three.20 says
oh, this is fun! I collect vintage cookbooks, so I have a feeling im really gonna like this feature 🙂
Lidian says
The cake looks amazing! And the recipe for brain fritters looks – offal 😉
I love that cookbook though, what fun! I am looking forward to regular trips down Vintage Lane!
Glen says
ah now veggie or no veggie I do CAKE. And that looks fine.
Bring out the cake 🙂
DanniiBeauty says
That looks yummy! The frosting look delicious! Excellent recipe – might have to give it a try.
Lorraine @ Not Quite Nigella says
What a great idea for a series! I was just flicking through my mum's good housekeeping tome which we used to pore through when we were little!