Pershore WI / Uncategorized

Trench cake

During our Food Demonstration at Eckington Manor, the chef demonstrators made us a tasty, low-fat, Trench Cake.

During the War, Trench Cake was a popular recipe as it created a firm, tasty cake which did not easily go ‘off’ and could be packaged up and sent to servicemen and support staff at the Front.  The addition of a little cocoa powder and spice, made it a tasty treat, much anticipated by the men.  When raisins became more scarce, women were encouraged to substitute them with dried plums.
TrenchCake-11
Ingredients

  • 225g plain flour
  • 120g margarine
  • 90g brown sugar
  • 90g currants/ raisins
  • ¼ pint milk
  • 1 tsp vinegar
  • 2 tsp cocoa powder
  • ½ tbsp bicarb of soda
  • ½ tsp ground nutmeg
  • ½ tsp ginger
  • 1 tbsp lemon rind

Method

  • Preheat oven to 350F/ 180C/ GM4
  • Grease and/ or line an 8” cake tin
  • Rub together the margarine and flour (just like making a crumble topping)
  • Add the rest of the dry ingredients EXCEPT the bicarb
  • Mix together the milk, vinegar and bicarbonate of soda
  • Add to bowl and mix well – it will make a thick batter
  • Pour into tin and bake for 1hr 15 mins, or until knife comes out clean
  • Remove from tin once slightly cooled and then allow to cool completely

We filmed the chef demonstrators as they made the cake and the video will be uploaded shortly.

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