A traditional cake recipe found in “Det Nye Kjøkkenbiblioteket” (The New Kitchen Library) published in 1971
Many may certainly find names like plum cake and plum pudding somewhat puzzling. And with good reason. The names are in fact misleading, It is not plums, but raisins and currants that gives these dishes their characterizing flavor.
The success of this deliciously rich, moist cake lies in soaking the dried mixed fruits in strong dark tea the evening before; the tea adds a subtle depth of flavor to the cake. For this reason you will need a little advance planning to allow time to soak the fruits. It is worth it though so don’t be put off.
A cake recipe inspired by a book by Philip Pullman found on theguardian.com
Lunch, in their Bohemian household, consisted of a jug of ale, the remains of a large joint of roast beef, a fruit cake and a bag of apples, which Rosa said she had been given the night before by one of her admirers, a porter in Covent Garden market. They ate it, with the help of one large pocket knife and their fingers. – From “The Ruby in the Smoke” by Philip Pullman
A recipe from a recipe card published by
Paul Hamlyn Ltd. in 1967
Recipe cards like this one was the big craze in the sixties and seventies and most homes had at least one set gathering dust in a plastic box on the kichen counter. We had one, but I remember my mom rather quickly going back to her more traditional cook books – Ted