Wartime Gingerbread Carrot Cake is a part of my VE Day 80 Ration E-book & Classic Recipes collection, for the eightieth anniversary of VE and VJ day
VE Day 80 Ration E-book and Classic Recipes
As we speak’s recipe for Wartime Gingerbread Carrot Cake is a part of my VE Day 80 Ration E-book and Classic Recipes collection, as we head in direction of the eightieth anniversary of VE and VJ day.
It’s a hybrid recipe utilizing two recipes from two wartime cookbooks – Victory within the Kitchen Wartime Recipes, and Consuming for Victory – Wholesome Residence Entrance Cooking on Struggle Rations.
Carrots had been used lots throughout WWII, as padding for meat dishes, as properly as in salads and in candy bakes, desserts and puddings.
We consider Carrot Cake being a contemporary invention, however the truth is carrots have been utilized in recipes for a few years, and never jusst throughout the battle years, however in peacetime, in Christmas Puddings.
The truth is, Carrot Pudding is an previous English recipe, made common by Mrs Beeton, who added spices and suet to hers, which made it a hearty and really comforting pud for winter.
However again to right this moment’s recipe for Wartime Gingerbread Carrot Cake, this makes a loaf cake with a moist crumb, plus it’s egg and fats free making it vegan.
The recipe makes a “loaf model” cake, which is fabulous when served in slices and buttered. I’ve shared a picture of the final one I made with a scraping of margarine, as would have been the way it was served in WWII.
This cake retains very properly in an hermetic tin, and is ideal for tea time trays, supper and afternoon tea, in addition to picnics and road events.
I hope you’re feeling impressed to make this genuine wartime “ration e book” recipe, it’s a simple recipe to make, with sime of your five-a-day in it too! Take pleasure in, Karen
Extra about British Rationing throughout WWII
Discover out extra about rationing throughout the Second World Struggle on this movie from 1944. In it, an American commentator explains how one household copes with the rationing system, the workings of ‘level’ programs and different restrictions, and the difficulties individuals face when consuming ‘on the ration’.
Extra Wartime and Ration E-book Recipes
Pin me for Later
VE Day Recipes
Wartime Gingerbread Carrot Cake Recipe
Wartime Gingerbread Carrot Cake
Yield:
12
Prep Time:
20 minutes
Prepare dinner Time:
1 hour quarter-hour
Complete Time:
1 hour 35 minutes
As we speak’s recipe for Wartime Gingerbread Carrot Cake is a part of my VE Day 80 Ration E-book and Classic Recipes collection, as we head in direction of the eightieth anniversary of VE and VJ day.
It is a hybrid recipe utilizing 2 recipes from 2 wartime cookbooks – Victory within the Kitchen Wartime Recipes, and Consuming for Victory – Wholesome Residence Entrance Cooking on Struggle Rations.
Carrots had been used lots throughout WWII, as padding for meat dishes, as properly as in salads and in candy bakes, desserts and puddings.
We consider Carrot Cake being a contemporary invention, however the truth is carrots have been utilized in recipes for a few years, and never jusst throughout the battle years, however in peacetime, in Christmas Puddings.
The truth is, Carrot Pudding is an previous English recipe, made common by Mrs Beeton, who added spices and suet to hers, which made it a hearty and really comforting pud for winter.
However again to right this moment’s recipe for Wartime Gingerbread Carrot Cake, this makes a loaf cake with a moist crumb, plus it is egg and fats free making it vegan.
The recipe makes a “loaf model” cake, which is fabulous when served in slices and buttered. I’ve shared a picture of the final one I made with a scraping of margarine, as would have been the way it was served in WWII.
This cake retains very properly in an hermetic tin, and is ideal for tea time trays, supper and afternoon tea, in addition to picnics and road events.
I hope you’re feeling impressed to make this genuine wartime “ration e book” recipe, it is a simple recipe to make, with sime of your five-a-day in it too! Take pleasure in, Karen
Elements
- 1/2lb (225g) SR Flour
- 6oz (150g) golden syrup
- 2 teaspoons floor ginger
- 1 teaspoon bicarbonate of soda
- 1/4 pint (150ml) tepid water
- 1 massive carrot, peeled and really finely grated
Directions
- Pre-heat oven to 180C/160C Fan/350F/Fuel mark 4. Grease and/or line a big 2lb (450g) loaf tin, or a 11″ x 7″ (28cm x 18cm) baking tray for a tray bake model cake.
- Pur the flour and golden syrup right into a mixing bowl.
- Combine the bicarbonate of soda, floor ginger with the tepid water, then add it to the flour and syrup combination.
- Add the grated carrot and blend properly.
- Spoon into the ready loaf tin or baking tray.
- Bake for about 1 hour to 1 and 1 / 4 hours, till it’s properly risen and is derived again to the touch.
- Permit to chill within the tin, then prove if utilizing the loaf tin, however maintain it within the baking tray if utilizing that.
- That is finest when not lower for 1 to 2 days.
- Serve sliced unfold with butter.
- Retains properly in an hermetic tin.
Notes
It is a vegan cake as it’s egg and fats free.
That is finest when not lower for 1 to 2 days.
Retains properly in an hermetic tin.
Serve sliced unfold with butter.
Diet Info
Yield 12
Serving Dimension 1
Quantity Per Serving
Energy 59Complete Fats 0gSaturated Fats 0gTrans Fats 0gUnsaturated Fats 0gLdl cholesterol 0mgSodium 112mgCarbohydrates 13gFiber 0gSugar 3gProtein 1g
