The "Speedy" Orange Cake: A Relic of Mid-Century Optimism

The "Speedy" Orange Cake: A Relic of Mid-Century Optimism - (1960's)

​Ah, the 1960s. An era where we were promised flying cars but settled for "lightened cooking fat" and recipes printed on collectible cards. This particular specimen, Family Cakes Card 5, promises a "Speedy Orange Cake."

With a 10-minute prep time and a 55-minute bake, "speedy" is clearly a relative term—much like "moderate" is a relative term for an oven temperature when you’re dealing with the temperament of a vintage Gas Mark 4.

​The Anatomy of a Quick Fix

​If you’re looking for a cake that doesn’t demand a three-day commitment or a degree in pâtisserie, this is your champion. It’s a simple, honest sponge that relies heavily on the "modern" miracle of shortening to do the heavy lifting.

​What You’ll Need:

• ​The Dry Stuff: 5 oz (150 g) sieved self-raising flour and 4 oz (100 g) castor sugar.
• ​The Fat: 3 oz (75 g) shortening (or "lightened cooking fat" for those who enjoy euphemisms).
• ​The Binding Agents: 2 eggs.
• ​The Flavor: 1 tablespoon orange juice and the grated rind of one orange.

​The Method (or, The Two-Minute Workout)

​The instructions are refreshingly brief, assuming you have both a "large mixing bowl" and the forearm strength of a blacksmith.

1. ​The Dump and Stir: Throw everything into the bowl. Stir gently until it softens, then—and this is where the "speed" happens—cream it briskly for 2 minutes until it’s "soft and light."
2. ​The Prep: Shove the mixture into a greased and floured tin (6-inch square or 7-inch round). Flatten the top, because gravity apparently needs a head start.
3. ​The Heat: Bake at 180°C (350°F / Gas Mark 4) in the center of the oven.
4. ​The Finger Test: You’ll know it’s done when it shrinks away from the tin and leaves no impression when pressed "gently but firmly" with a finger.
5. ​The Finish: Turn it out onto a wire tray and try to contain your excitement while it cools.

Sabayon au Marsala (1930's)

Here is a classic 1930's dessert recipe from Recipes Rare from Everywhere.  I did some research and the modern version of this classic french dessert can be found here.  Make sure you have a good glug of Marsala wine to hand!

This version is served warm and sounds like the perfect Christmas dessert or an alternative to mulled wine maybe? This version is provided by one of the junior chefs from the Carlton Club, so it scores highly on the authentic levels!

Danish Chocolate Christmas Cake (1970's)

According to Marguerite, this is a Danish speciality cake that is typically made at Christmas.  I like Christmas, and I love chocolate cake so if anyone feels like they want to make one and send it over to me, my email address is info@diningdevon.com - will be glad to receive one. Just a hint.

Danish Open Sandwiches (1970's)

The open sandwich has had a bit of a revival recently.  You can purchase open sandwiches to go in some upmarket shops, have a meal in a Scandi restaurant KuPP and you'll see open sandwiches on the menu.  But this is Marguerite Patten's take on this fancy fashionable party food idea.

Pheasants in Calvados (Apple Brandy) - 1970's

For the uninitiated, Calvados is an French Apple Brandy but ultimately any apple brandy will suffice for this recipe.  Make sure its a nice locally produced one, buy local where you can!

Canberra Christmas Cracker (1970's)

I dare you to make this.  I believe it is a cake, not entirely sure why its named after the capital of Australia? But either way, it sounds delicious!

Faggots (1970s)

Gosh it has been a while since I shared some classic recipes.  This is one of my favourites, although this version calls for minced liver? I am certain that beef mince would be a good replacement!

Cold Lamb Cutlets in Jelly - from Recipes Rare From Everywhere pre-1940

COLD LAMB CUTLETS IN JELLY

Put a neck of lamb (well trimmed) in a stewpan or earth. earthenware pot with only just enough water to cover, with 1 onion, 4 cloves, I blade of mace. Stew very gently with the above (if possible) for an hour, trimmings to be stewed with it. When done, lift out the meat, let the stock cool, take off the fat, add a pinch of soaked gelatine and a. dessertspoonful of flour. Let them boil in the stock, stirring all the while to keep it smooth. Lay this mixture all over each outlet separately, and let it get cool and firm. Dish up with frills round, a pile of cold vegetables-cut into shape-er with lettuce and tomatoes, etc.

Mrs. d’A nson.

Pineapple Fruit Salad - 1960's (Marguerite Patten Recipe Card)

If I had to choose a dessert to epitomise the sixties, this would be on the Top 3 list.  The fact that its served in a freaking pineapple just says so much about this dish.

LOOK AT ME I CAN AFFORD PINEAPPLES!!!

American Chocolate Pudding - 1960's (Marguerite Patten Recipe Card)

Ladies and Gentlemen of the jury, I give you Marguerite Patten's American Chocolate Pudding.  It has walnuts, it has cream, it is amazing.

Serve it to your friends, serve it to your enemies, serve it to your grandmother.  If you do, you will make friends and influence people when they realise you are brandishing an American Chocolate Pudding.