Archive for the ‘raisins’ Category

This quick bread basically uses the muffin method of mixing: dry ingredients in one bowl, wet ingredients in another, mix together very quickly till just blended. The difference is that it is baked into a large cake, rather than small muffins. For me, I often do the opposite and bake cake recipes into muffin or cupcake sizes because they need less time in the oven and hence use less electricity.

Don’t let the ‘rub butter in flour’ bit fool you into thinking this uses the rubbing-in method (see Plain Scones). Here, it is just a way to incorporate solid butter. Other recipes melt the butter and combine it with the wet ingredients. Personally, I’m lazy to melt butter when I make muffins, and usually use oil instead :). A cooking oil with a neutral flavour is best, but coconut oil will give a strong tropical flavour if that’s the effect you intend to produce.

For more on oven temperatures, see grandma’s notes here.

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With 25th December just round the corner, I thought I’d post this newspaper clipping (probably from The Straits Times) which grandma stuck inside her notebook, right on the first page. The facing page has some notes dated 22 December 1957, as you can see here.

Merry Christmas, everyone!

Christmas Pudding

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A light and crumbly fruitcake, Dundee Cake originated in 19th century Scotland as a commercially mass-produced cake from marmalade company, Keiller’s. Read a wonderfully-detailed account of the history, plus recipe and photo of Dundee Cake here. It’s also typical to decorate the Dundee Cake with concentric circles of split almonds, as you can also see in this photo/recipe. Read a more general history of fruit cake here.

With little more than quantities and a list of ingredients (“Raisins etc.”), Grandmother’s brief notes here assume one is familiar with how a Dundee Cake should taste, the cake-making techniques required to achieve that and perhaps also the conventions of decorating Dundee Cakes. Perhaps many people in the late 50s and 60s would have been well acquainted with Dundee Cakes, as hinted at by this Australian food history blog, which also reproduces the writer’s grandmother’s Dundee Cake recipe from the 1950s :) and says that these cakes were very popular at the time. Incidentally, the blog is by a professional historian of medieval history at the Australian National University!

Even though she was probably never short of anything she needed during her life, my grandmother was always very careful to not be wasteful. She kept drawers full of old receipts and cut-up scraps of paper — held together in neat piles by rubber bands — for scribbling notes on. This recipe, for example, has been scribbled on a tiny scrap of paper, folded and stained by rusty staples, possibly one of the blank end pages ripped out of a book from ‘Fine Art Publishers’, copyrighted and ‘Printed in England’. Grandma also hoarded cupboards full of used plastic bags, all neatly folded into squares, and to save on paper napkins, she would open a packet of them then painstakingly scissor each one into half so that we would only use the minimal amount of paper each time.

From what I hear of others from my grandmother’s generation, these habits of careful use of resources and hoarding things ‘just in case’ weren’t unusual. I’ve wondered whether this was a legacy of living through the hardships of World War II, or whether it was a hangover from days when convenience items such as pads of notepaper and plastic bags were not so cheap (or given away free!) and readily available as they are today. Ironically, the push for greater environmental consciousness is seeing us return to the thrifty ways of our grandparents’ times, or in today’s jargon, ‘ reduce, reuse and recycle’.

Dundee Cake

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I recently baked another cake called a “coffee cake” which also had no coffee. The name refers to cakes that are best when accompanied by a cup of steaming, aromatic coffee (as described here).

Coffee cake photos and recipes here and also on this site, which explains that coffee cakes are usually made in the same manner as muffins: wet ingredients + dry ingredients with minimal mixing. This method is also used in the Blueberry Muffin and Applesauce Nut Bread recipes which I posted earlier.

A search on the internet seems to point to coffee cakes as a particularly American type of cake, which is consistent with the other very American recipes in my grandmother’s notebook.

Tea lovers like me should perhaps be baking tea cakes (which also do not contain any tea) instead :)?

Raisin Apple Coffee Cake

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Another one in the series of pie recipes.

No instructions for pie crust, but I assume it is a shortcrust pastry crust.
[22/9/07 update: Grandmother’s recipe for shortcrust pastry for the pie crust here.]
[19/12/07 update: another shortcrust pastry recipe from grandma here.]

Raisin Walnut Pie

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