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.

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.

Pots Au Chocolat - 1960's (Marguerite Patten Recipe Card)

First post for 2014, well only 5 months late.  But let me make it up to you with Chocolate!

Ham and Bean Supper Chowder - 1960's (Marguerite Patten Recipe Card)

The temperature has dropped here in Exeter.  And now is the perfect time to start looking at Soup and Chowder recipes for an instant hot savory fix.

Nettle Soup - 1960's (Marguerite Patten Recipe Cards)

For someone that writes about food, has a general preoccupation with culinary matters and mixes with those who have brilliant gastronomic taste, I have very crude food tastes.  And the idea of Nettle Soup doesn't really do anything for me, despite the majority of people who I have spoken to over the years who have said how nice it is.

I encourage you to give it a go.  If it is nice, tell me and it might encourage me even more to go and pick some and see what happens!  Nettles are a free and abundant plant, but be careful you pick from a spot that you know has not been treated with weed killer.

Blackberry Chiffon Pie - 1960's (Marguerite Patten Recipe Card)

A few notes with this recipe.  First off it needs gelatine, so make sure you inform any vegetarians who you might be offending.  Alternatively you could try using pectin, but the consistency might suffer if you do so it might need a bit of tweaking to make a vegetarian-friendly version.

It requires lots of Ginger Biscuits, so by default I am in love with this recipe already just by reading it!

Creamy Apricot Almond Fudge - 1960's (Marguerite Patten Recipe Card)

The great thing about Christmas is presents.  Sometimes, however, it isn't that easy to fork out lots of money for presents especially when you know that the stuff you're buying them could be easily made yourself with all that spare time that you might or might not have.

Our friend Hannah makes fudge for people, normally different flavours in different wrappings, but all hand made.  It is a sweet idea (literally) that has given me a few ideas myself for Christmas presents.

Marguerite Patten is a great lover of sweets and nice things, as well as the staple 'Roast Beef' stuff she has many other books dedicated to sweets and making thereof.

Beef Bourguignonne (Fondue method) - 1960's (Marguerite Patten Recipe Card)

Beef Bourguignon is one of those classic 'childhood' recipes, a staple classic that your mum shows you how to make before you disappear to university and ultimately fending for yourself.

It can be slow cooked, or like this recipe, it can be used in a Fondue.

This is a party piece, a classic sixties non-cheese fondue.  There is quite a bit of prep, but it'd be perfect for that authentic sixties/seventies feel to any themed occasion.

Honey Angel Cake (Christmas, Festive, Traditional) - 1960's (Marguerite Patten Recipe Card)

Claret Punch and Mulled Ale - 1960's Marguerite Patten Recipe Card

Without a doubt the best part of Christmas is the excuse to have Mulled Anything.  Wine and Cider tend to be the traditional choices, but here is a fascinating little recipe for Mulled Ale!

Christmas Cake - 1960's (Marguerite Patten Recipe Card)

A theme tonight.  Now its the sister of the Christmas Pudding, again this needs lots of brandy!  Christmas Cakes have mixed origins, but take a gander at this lovely website to get the full fascinating history.

Christmas Pudding 1960's - Marguerite Patten Recipe Card

Love it of loathe it, that time of year is bearing down on us.  It is about this time the foodies among us, start thinking about Christmas Pudding, which takes a lonnng time to make if you do it properly.

So I invite you to have a go at Marguerite Patten's version, and see if you can make one just like you used to have when you were a kid (hopefully a good thing).

Moist Chocolate Sandwich - 1960's (Marguerite Patten Card Index 6)

Moist Chocolate Sandwich.  Very much a variation on a theme, but a quite delicious theme.  

Speedy Orange Cake - 1960's (Marguerite Patten Index Card 5)

I have such good memories of this recipe.  It reminds me of that quintessentially English past time of High Tea or even being a young lad at the village Fete etc.

It is also pretty easy, as most of Marguerite Patten's recipes are.  If you don't like Orange, you can use Lemon rind instead.

Summer Pudding - 1960's (Robert Carrier Cookery Card)

Another amazingly easy recipe from the hayday of the Beatles...

This recipe is in anticipation that we might actually have a summer.  My mum always makes this recipe, and although the whole 'bread-as-pudding' concept is not one I can quite get my head around it is always enjoyable with lashings of custard.

Economical Light Fruit Cake - 1960's (Marguerite Patten Index Card 4)

I present most probably the easiest recipe ever.  If you are terrified of baking, this is a good place to start.

Fruit and Walnut Sponge - 1960's (Marguerite Patten Index Card 3)

I love Walnuts.  That is all.

Victoria Sandwich - 1960's (Marguerite Patten Index Card 2)

The Victoria Sponge or Sandwich, as it is referred to here.  See the previous post for the Chocolate Layer Sponge, which relies on this recipe for the basic sponge recipe.

The Victoria Sponge has a relatively unremarkable history, but it is the very notion of the British act of High Tea.  It is also a very difficult recipe to get truly perfect.

Valentine Special! Extra Rich Brandy Fudge - 1960's

Good old Marguerite Patten, she has a recipe for just about everything you can imagine.  And with Valentines Day looming over us like some heart shaped inevitable tsunami of soppyness and love, (read hatred and resentment for the single-and-proud types) the whole question about what to get your admired comes to mind.

Image taken from candyhero.com, go forth and drool as its an amazing website!

In my experience there is nothing better than a handmade token of love or gratitude, way above any bought chocolate.  So I give you a basic fudge recipe which is classed as 1960's as it comes from a book of that vintage, but its simply timeless.  Not only that but its also a damn bit cheaper.

If you just want to make Rich Vanilla Fudge you can replace the brandy with water.  Try a variation and add Apricot Brandy? What about Disaronno or even White Rum?  The possibilities are endless!

You will need:

1lb granulated sugar
1/2 pint cream
2oz butter
3 tablespoons brandy
half pint of milk
1 to 2 teaspoons of vanilla essence or 1 vanilla pod

1. Put all the ingredients, including the vanilla essence or cut the vanilla pod, into a strong saucepan, this is very important because of the strong cream content.  Here I would recommend a non-stick pan of high quality.

2. Stir until sugar is thoroughly dissolved.

3. Boil steadily, stirring quite frequently, until the mixture reaches the soft ball stage.  This is a nicer fudge if rather soft so do not let it exceed 238F (best use a thermometer).  Take out the pod, rince under water and store in a jar of sugar.

4. Beat until slightly cloudy, pour into a well oiled or buttered tin.

5. Allow to set and cut into squares.