[Sca-cooks] OOP: Kettle cakes

[Mairi Ceilidh]

O.K.  Am I the only one who thinks the chocolate one would be even better if
you increased the amount of walnuts and server it hot with heavy cream
poured on?

::pouting and stamping one barely adequate size 5 1/2::  I don't want to
prep this weekend's feast, I want to indulge in gooey chocolate!

Mairi Ceilidh


> ***I asked about this on a modern UK email list and got some somewhat
modern
> recipes.  To take them back a bit, I'd consider substituting the margarine
> with butter.  Not sure what to substitute for the self-raising flour.  And
> I'll ask about the ingredients in the mixed spice.
>
> ***Here's the 3 answers I've gotten so far.
> ************************
> A Kettle Cake may have been a boiled fruit cake. I have a recipe where you
> boil all the ingredients in a pan, then add flour and eggs before putting
> everything in a cake tin and cooking in the oven.
> Pat.
> ****************************
> Author:  Elaine Ball, Copper Kettle, Ludlow
>
> No of Servings: 9+ Cooking Time: Over 60 mins
> Meal  Course: Any Course
>
> Ingredients
>
> 1  cup currants
> 1 cup sultanas
> 1 cup soft brown sugar
> 1 cup  water
> 3 oz margarine
> 2 eggs
> 2 cups self raising flour
> mixed  spice
> Method
>
> Put fruit, sugar, margarine and water into saucepan. Boil gently.
> Let it cool. Add flour, eggs and mixed spice, place in lined and  greased
> tin. Bake slowly for about 1 - 1 ½ hours. Enjoy!
> Courtesy of Lesley Mackley, Recipes from _Ludlow Marches Food & Drink
> Festival_ (http://www.foodfestival.co.uk/)
>
> ****************************
> Boiled Chocolate Delight Cake
> Ingredients
>     *   1/2 cup butter,  softened
>     *   1 1/2 cups white sugar
>     *   2 teaspoons vanilla  extract
>     *   2 eggs
>     *   2 1/3 cups all-purpose  flour
>     *   3/4 cup unsweetened cocoa  powder
>     *   1 1/4 tablespoons ground  cinnamon
>     *   1 teaspoon baking soda
>     *   1 1/2 cups milk
>     *   1/2 cup chopped  walnuts
> Directions
> 1 Thoroughly  grease bottom and sides of a 2-quart heat proof mold or 9
inch
> bundt pan.  Sprinkle with white sugar and tap out excess.
> 2 n large mixer  bowl, beat butter, sugar and vanilla until light and
> fluffy.
> Add eggs and  blend well.
> 3 In separate  bowl, stir together flour, cocoa, cinnamon and baking soda;
> add to butter  mixture alternately with milk until well blended. Stir in
the
> chopped  nuts.
> 4 Spoon batter  into a greased mold. Cover with piece of greased aluminum
> foil, greased  side down. Fold down edges of foil around rim; fasten
> securely
> with  string.
> 5 Place a rack in  la large kettle or pot; pour in water to top of rack.
> Heat
> water to  boiling; place mold on rack. Reduce heat. Cover kettle and steam
> cake over  simmering water for hour and 25 minutes or until cake tester
> inserted
> in  center comes out clean. (Add water, as needed, during steaming to keep
> water at rack level.) Remove mold from kettle; cool 10 minutes on wire
> rack.
> Run tip of sharp knife around edges; invert on serving plate. Serve  hot
> accompanied with sauces of your choice.
>
> **************************
> Sharon
> gordonse at one.net
>
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