Wednesday, 7 June 2017


YEAST LUNCHEON CAKE


Another old gem from the Modern Cookery recipe book dated 1917. I love the title, don’t you? Again reminiscent of a bygone age. The method is quite unusual but so easy, please do not be scared of yeast cookery and if you have never tried it before, this is a good recipe to start you off!

You will need a 1lb loaf tin, generously buttered and place a strip of parchment across the middle to help you lift it out.

Pre heat your fan oven to 210C [very hot]

½ lb plain flour
2 oz lard
½ teaspoon salt
¼ oz fresh yeast [½ teaspoon dried yeast]
1 teaspoon caster sugar
1 tablespoon golden syrup
2 oz raisins [if large, halve them]
¼ pint boiling water

Place the lard in a basin and add the golden syrup and the boiling water. Stir until the fat has melted then leave until lukewarm. Put the flour into a bowl and mix in the salt and raisins.
At this stage they suggest you cream the yeast and sugar, so do this if you have come across fresh yeast. I just stirred the yeast and sugar into the flour. Make a well in the centre and pour in the warm syrupy mixture. Mix well and then knead until smooth, by hand or with a mixer and dough hook. If using a mixer, as I do, add the raisins 30 seconds or so before the end, until they are evenly distributed in the dough. Cover and set aside in a warm spot for 1¼ hours. Knead again for 3 or 4 mins then place in your loaf tin. Leave to rise again for 20-30 mins then bake in your hot oven for about 30 mins.

When cool ish, slice and butter to enjoy a real old fashioned treat. Go to my Blog for a photo of a slice oozing with butter!!!

What a brilliant recipe. Made in minutes and the dough was so soft. So very yummy. I will be making this forever now!



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