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.
- 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
- 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.