One of the discoveries of getting through the unpacking of the many boxes (a Project 44 goal) were the old cookbooks that had belonged to my Mum and Nana.

Flicking through the browning pages, the fading ink shared recipes and ingredients that have long fallen out of popularity. There’s Tapioca Cream and Gelatine Pudding, an interesting thing call “Mock Chicken” where you cook up a mixture of tomato, onion, beaten egg, gated cheese, and mixed herbs to use as a sandwich spread.

There are recipes subscribed to people long gone. Annie’s Cake and Enid’s Sandwich conjures up images of friends sharing a cup of tea, heartfelt advice and the recipe from yesterday’s CWA meeting. While the more formal, Mrs Brigden’s Anzac Biscuits and Mrs Williams’ Christmas Cake suggests older women handing down their secrets to the new brides.

I wonder what Mrs Brigden would make of the current Master Chef popularity? Or Jamie’s “get your hands in there” and get in done in 30 minutes? Or, heaven forbid, Nigella’s suggestive stirring and spooning?

There are sweet recipes galore, teacakes, tarts, slices, sponges, biscuits and puddings. It was obviously an era where dessert was king. It suggests a time before people starting meeting up in expensive coffee shops or relying on Sara Lee. When the troubles of the world could be solved with a chin wag and something sweet from the cake tin that was always full, waiting for someone to drop by.

Today I’m having a crack at the Caramel Walnut Cake I discovered.  If I manage to make it work I’ll pop back later and add a photo.

 

Caramel Walnut Cake

Cream 1/2 cup butter, 3/4 cup sugar and 2 teaspoons of vanilla.

Combine 2 beaten eggs and 2 dessert spoons of golden syrup.

Add gradually to creamed shortening and sugar, beat in well.

Mix in 1/4 cup finely chopped walnuts.

Sift together 2 cups of self-raising flour and 1 teaspoon cinnamon.

Add alternately with 1/2 cup of milk mixing to a smooth batter.

Place in a well-greased ring cake tin, large size. Bake in moderate oven 45 minutes.

Ice with caramel frosting.

Caramel Frosting

Place in saucepan – 2 cups brown sugar, 1 tablespoon butter, 1/2 cup milk.

Heat until boiling, stirring frequently.

Boil 5 minutes without stirring.

Pour in a basin and beat until thick.

Use at once.

Update: I made it! Aside from overmixing the frosting and leaving the cake itself  in the oven a wee bit too long it turned out all right. I may not have a career as a food stylist but to prove that I managed the task here are the photos!