Archive for November, 2014


Trench cake doesn’t have the most appetising name neither does it give a clue to its contents. The name was given to a cake baked during the First World War by loved ones back home to send to soldiers fighting at the front in the trenches, hence the name Trench cake.

This year marks one hundred years since the start of the First World War.  One of the strongest symbols of this is the display of poppies at the Tower of London.  Each poppy signifies the fall of a soldier during the war.  The sea of poppies has grown each week and the final poppy was planted on Armistice Day, 11 November 2014.  A total of 888,246 ceramic poppies.

Each week we have driven past the Tower watching the sea of red poppies grow.  Knowing that each poppy signifies a fallen soldier certainly makes you stop and think.  For me I can’t help but think of my great grandmother (a widow) and her four sons serving in the First World War.  I cannot begin to imagine what her time waiting at home for news would have been like, and to be honest I have never really even considered the notion until now.

I decided to make the Trench cake mainly because I was curious as to how it tasted but also to try and connect in some with all the women and my great grandmother who would have made this cake to send to the front.  In some way I hoped the cake would connect me to hundred years ago.

This recipe does not have any eggs.  So how does it rise?  This process is done by the use of vinegar and bicarb of soda.  The other shocking fact is that the cost of posting this would have been 1 shilling and 7 pence, that is around £6-7 in today’s money.  So sending out four cakes would have been quite costly.  I wonder what Great grandmother did?

I did do some reading of other people making this cake such as Frances Quinn and Greedybots and noted the point of the white specks of flour appearing after baking.  I made sure I rubbed the butter into fine crumbs.  I also used dark brown Muscovado sugar to give the cake a dark appearance for a rich fruit cake appearance.

Tasting the cake was surprising because I wasn’t really expecting anything of any great merit.  I couldn’t detect the vinegar and the overall texture and taste were really good.  The flavour of the ground ginger certainly comes through.  I kept the cake for ten days to see how it would cope.  As the days went past it did become crumblier but still tasted good and lasted.  How it did in the trenches I don’t think we will ever know because no doubt it would have been shared around and so there would be no need to store it.

Having made it and eaten it I have come to the conclusion that had I had four sons at the front I would have probably send them chocolate or something else rather than this cake.  It would be cheaper and no doubt more appreciated.  When you are up to your knees in mud in a trench, breaking off a small piece of chocolate, kept in a pocket would have been far easier than trying to eat a slice of crumbly cake!


Rub the butter into the flour very well

The mixture ready to be put into the cake tin

The mixture ready to be put into the cake tin

Trench Cake


1/2lb/225g plain flour

4 oz/110g  margarine or butter

3 oz/75g currants

3oz/75g brown sugar (I used Muscovado to give a darker colour)

2 tsp cocoa powder

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp grated lemon rind

1/4pt/ 150ml milk

1/2 tsp bicarbonate soda

1 tsp vinegar (white wine or cider)


Turn oven to Gas Mark 4/350F/180C.  Grease a cake tin – I used a 1lb loaf tin.

Rub the butter into the flour in a large bowl forming bread crumbs.

Add to this the rest of the dry ingredients including the lemon rind.

To the milk add the vinegar and bicarbonate of soda and add into the dry ingredients and stir well until everything is combined.  If it is too stiff you can add a drop of milk. You are looking for a dropping constituency.

Put the mixture into the cake tin and place in the middle of the oven.

After about 1 hour 15 mins the cake was cooked.  I tested this by placing a skewer into centre of the cake. If the skewer comes out clean then the cake is cooked.

Allow to cool and then wrap in greaseproof paper and place into a tin or airtight container.


So, what became of those four serving sons.  All returned safe and sound bar one.  Alfred died 2 November 1918, the War ending the 11 November.  He had come home on leave and caught influenza and taken to his bed.  When he didn’t turn up at his unit the Military Police came to the house and arrested him where upon he was put into jail.  Only for a few hours later to be transferred to hospital when they realised how ill he was, but it was too late.  He later died at Edmonton Military Hospital.  His mother was heart broken and never really got over his death. He had signed up on his 17th birthday and died aged 20 having served 3 years for his country.  228,000 people died in Britain from the 1918 influenza pandemic.


Parcel addressed to a soldier during WW1 containing Trench Cake.

In the picture to the left is Alfred’s ‘dead mans penny’ which were issued to the next of kin for those who served in the War. My hope for the penny is that it will be looked after by future custodians and Alfred will continue to be remembered.

Whilst making the cake I also gave thought to which things I would use – the kitchen table is well over a hundred years old and no doubt would have had an original trench cake made on it, the broken cup used for measuring was my father’s (Alfred’s nephew) special coffee cup, the spoon belonged to Alfred’s brother and the mixing bowl to his niece.  I hope in some way this post honours and remembers him in something we all share – eating!




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Lemon Drizzle Cake

Lemon drizzlecake

The radio that sits on the counter in my kitchen is permanently on.  Even when I am out.  I like the comfort that I am never alone.  I can tune in and out at whim.  I don’t have to stop what I am doing, it has become a fixture along with the cooker and sink.  I just let the voices permeate around me as I potter about my business.  There have been times that I have become so captivated by something happening on the radio that I have had to drag the kitchen chair right up against the radio and have sat teacloth in hand glued to the spot listening intently.  There have also been times when I have shouted  at it, and when things have got too heated, marched over and silenced it with one press of the off switch,  but I can never be cross with it for long.  The kettle will go on and the radio will be pressed back into service until the next time when it decides to transmit a load of rubbish that I don’t agree with.

It was on the radio that I first heard of this recipe by Evelyn Rose author of The New Complete International Jewish Cookbook.  Evelyn Rose calls this recipe luscious lemon cake – and luscious it certainly is.  The method of making the cake in a food processor and in such a quick way had me searching for the recipe, and when I found it the result didn’t disappoint either.  The cake is light and sweet, but the lemon syrup that runs through it adds a tart welcome tone.   Rose’s claim is that “This cake will keep moist for as long as any of it remains uneaten” – in reality this cake is usual eaten within the day and has yet to be tested for longevity, but I could see it lasting a good few days in an airtight tin at a push.  I have also found it very popular with men!  I think the slight tartness appeals, as not all men like chocolate cake.

Another reason for making this cake was that I could not resist ordering six Amalfi lemons from Natoora, just as described they are very very juicy and the smell is heavenly. I love the fact that they come with their leaves still attached.

photo 1(12)

Lemon Drizzle Cake
2 large eggs
175g/6 oz sugar
150g/5oz  softened salted butter cut into squares
grated zest of 1 unwaxed lemon
175g/6oz self-raising flour
125ml/4floz  milk
For the lemon syrup:
150g/5oz  icing sugar
50ml/2floz fresh lemon juice
1. Turn oven to Gas mark 4/180C/350F. Line a 9″ loaf tin.
2. Place the eggs and sugar in a food processor and whizz until the eggs and sugar are well blended. Should look like thick cream, now drop a square of the softened butter at a time, as you continue to whizz in the processor. Do this until it is all combined. If your mixture curdles don’t worry, keep the blades going for a couple of minutes and you will see the mixture blend together.
3. Now add the lemon zest whizzing it briefly to mix through.
4. Add the flour and milk giving the mixture brief short whizzes so that all the ingredients blend in and are uniform. Do not be tempted to over beat at this stage.
5. Spoon the mixture into the loaf tin and bake in the oven for 45/50 mins. The cake should be risen and a golden brown and when gently pressed with a finger should rise back.
6. When the cake is cooked remove from the oven and let it stand on a cooling rack. While it is cooling make the lemon syrup. Make the syrup and spoon over while the cake is still warm.
7. Place the icing sugar and lemon juice into a pan and gently warm while stirring. Do not let it boil. The sugar needs to dissolve in the lemon juice and become clear.
8. Now prick all over the top of the cake with a fork or skewer and gently pour the syrup all over the top. Keep the cake in the loaf tin until it has cooled and then remove carefully. The cake is quite fragile and very moist.
Cut into slices.
If you don’t eat it all in one sitting which requires a lot of will power wrap in foil and keep in a air tight tin.

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