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Hester’s Comfort Food Corner

Perfectly delicious Poppy Seed Cake

(from a First World War recipe)

 

Hester, the heroine of The Ferryman’s Daughter, is a passionate cook, whose fledgling cake-making business is put in jeopardy by the panic buying and hording of sugar (no toilet paper in those days!) at the start of WW1. Instead, she spends the war cooking the best comfort food she can manage with limited ingredients for recuperating wounded soldiers and the volunteer nurses looking after them – many of them well-brought up young ladies faced with the shock of their lives in a world changed forever.

So, welcome to Hester’s Comfort Food Corner. Some are traditional recipes I came across in my research, others are simply favourites. The idea is that they are fun, easy to make – and above all comforting! And since sugar and flour are once again available in our modern changed world, I think it’s safe to dispense with exact historical accuracy (including the delights of potato flour) in exchange for good, solid, old-fashioned comfort …

 

To start off, it has to be my WW1 seed cake, my comfort cake for all occasions, including celebrations. It’s the one I’ll bake when I can finally hold a physical book launch for Hester and The Ferryman’s Daughter. It’s easy to make, fail-safe, and simply delicious!

 

WW1 Poppy Seed Cake

 (This is a scaled down version of the original, which, in true Edwardian fashion, demanded ten eggs. There are also modern oven settings, instead of the instructions to let the fierceness of the oven be over before putting the cake in to prevent scorching – unless anyone has an old-fashioned range handy, that is).

Ingredients

8 oz         227g         Butter

8 oz         227g         Sugar

2 ozs        57g          Caraway or poppy seeds

8 oz         227g         Self raising flour

2oz           57g          Candied peel

Rind and juice of one orange

Rind and juice of one lemon

3 eggs

Small cake tin (mine is 7″/18cm, which works really well)

 

Method:

Cream butter and sugar, add eggs one at a time with flour alternately, then add rind and juice of one orange, and the rind of one lemon, caraway/poppy seeds, and candied peel.

Cook at 170C Gas Mark 3 for forty-five minutes then down to 150C Gas Mark 2, and finally 140C Gas Mark 1 till cooked. (I find it usually takes just under an hour in total)

While still warm, pierce the cake with a skewer and drizzle in the juice of the lemon.

The original would probably have been served as it was, but I’ve found it goes really well with lemon butter icing with a few drops of vanilla added, for a really luxurious treat (edible butterflies optional!).

The fancy version …

 

 

 

 

 

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