1915 Railway Cake Recipe || Glen & Friends Cooking

1915 Railway Cake Recipe || Glen & Friends Cooking

today’s episode is generously sponsored
by Squarespace welcome friends welcome back to Sunday morning and the old
cookbook show today we’re going to do something out of the 1915 edition of
five roses cookbook and we’re gonna do something today called railway cake now
if you haven’t watched these videos before what I do is I choose a recipe
out of these books and then make it only according to what the recipe
instructions are I often have no idea what the cake is or what the recipe is
or what the end product should taste like or be like and I don’t do any
modern-day research I only follow the instructions that are in the book or
with whatever knowledge I already have and it often ends up in a little bit of
disaster like it might today so railway cake never heard of it before I’m very
interested to find out what this tastes like because it’s got some strange
flavor additions but the first problem is the cake says six ounces of butter
and lard and I couldn’t figure out if that was six ounces each or six ounces
total so I’ve gone with six ounces of each and we’ll see what happens so I’m
going to put that into the stand mixer and we’re gonna start creaming it okay
now that those are softened and creamed together I’m going to add the sugar and
continue creaming okay looks like it’s all creamed together so I put in the
eggs one at a time and beat them in completely before the next one goes in
while the eggs are beating in I’m just going to mix together the dry
ingredients which is baking soda and cream of tartar just mix that into the
flour and you don’t have to mix it in really well just sort of get it mixed
into the top layer okay looking good so I’m going to alternate between mixing in
the dry and the milk spoon a little dried there’s a little little milk go
back and forth three four additions should do it now the last two editions are caraway
seeds which I’m kind of not too sure about and candied peel so I really
didn’t know what to expect with this cake batter because the caraway seeds
threw me and I was expecting something that might have been a little thicker
and bready or like a like I don’t know what I was expecting so I’m not sure
what this cake wants to be is it savory or is it sweet we’re gonna find out so
I’ve got a 9 by 9 may not be the right pan because you don’t get directions
does tell me to put it in a quick oven for an hour so nine by nine pan with a
parchment sling I’ll just move this out to the edges and get it into the oven
and see what happens this episode of Glennon friends was made possible with
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off your first purchase thanks Squarespace thank you not cut for the straight line
okay my friends so this is a railway cake I have done no research to find it
why it’s a railway cake that’s quite interesting so has fruit in it yes I
figured that it and seeds can appeal in caraway seeds I don’t know about the
caraway seeds oh you’ll be surprised carries actually lovely hmm hmm mind you
if you don’t like caraway seeds this is definitely not for you hmm
I remember when I was a little kid my mom loved this cheese that had caraway
seeds in it and as a little kid I hated the flavor of caraway well I also see
eight caraway with savory but it actually works in this doesn’t it really
good mm-hmm yeah it’s always good with other things
right a little honey that’s that’s interesting because I’d never would have
put caraway in a sweet cake and expected it to work so no clue why it’s called
the railway kick I know that there are there’s an Irish cake called a railway
cake but it’s more of a soda bread than a cake okay so this is not from the same
this is not a random name yeah and and another thing that I think is really
cool is this is the 1915 edition of this book so this is at the beginning of the
First World War Canada is firmly part of the British Empire at this point yes I’d
say two-thirds of these recipes are by weight rather than by volume interesting
but when you get to the post-world War one version of this cookbook they are
all by volume we’ve done a complete shift you know the world always changes
everything that’s going to I suspect everything’s gonna change back to being
wait I I would hope I hope that everything changes back to wait because
I actually found it making this by weight to be so much easier than using
volume there you go so a railway cake something a little unusual
yeah unusual yeah I don’t know but a nice thing maybe
a glaze on this but I don’t know that it needs it because this really is a cheat
this is an afternoon tea cake this is this is that a lot but yeah this one
truly is this is not a fancy cake this is something that you just sort of roll
out when your aunt comes over on the railway on the railway huh there you go
thanks for stopping by see you again soon you

94 thoughts on “1915 Railway Cake Recipe || Glen & Friends Cooking”

  1. I actually would have gone half butter half lard and made it 6oz total. Never heard of this railway cake before, very interesting

  2. Along time ago they used to sell this to travelers on the subway platform for Hungary waiting travelers ……. 🤣 yeah I just made it up but sounds good 👌

  3. Cake made with Caraway seeds was very popular here in the UK during the Victorian, Edwardian era. The sort of thing Mrs Patmore from Downton Abbey would have baked ! My Mum & Gran both loved it & I would make it specially for their respective birthdays. It is one of those which you either love or hate. I was in the later camp! https://theenglishkitchen.blogspot.com/2016/03/traditional-seed-cake.html

  4. How are you guys not bed-ridden at 800 pounds?  Is there a large crew to eat up most of this stuff, or do you just have the will power and a large dumpster for disposal?  Most of what you cook looks fantastic, but I wouldn't dare keep it around the house here.  Too bad more of these recipes don't scale down to single-cupcake size.

  5. "Spotted dick (also known as "spotted dog" or "railway cake") is a British pudding, traditionally made with suet and dried fruit (usually currants and/or raisins) and often served with custard. "

    From more research, "Caraway seeds and sultanas were added to soda bread in Ireland long ago, but the tradition went by the wayside. Not so in America, where soda bread often has caraway seeds and sultanas in it. Usually when I go to the US I take Irishrecipes there, but I was delighted to bring this one back to Ireland! Simply add 2 teaspoons of caraway seeds to the Spotted Dog recipe and proceed as above.

    So I think we're making spotted dick British-Old-Irish-American style

  6. Not a lot of sugar at all which probably appeals to quite a few people bit this is not something your 7 year old would really enjoy.

  7. I love cheese with caraway seed!!!
    It’s a common cheese here in Norway, I always have in in the fridge😊
    . I’m not sure about it in sweet stuff either. I like it in cheese, kebabs and sauerkraut, never tried it sweet. I know that caraway cakes is common in Eastern Europe.

  8. Over the years, I have made a lot of "semisweet cakes". Mainly served/eaten as a little snack when you're craving a bite but don't want to wreck your appetite for the next meal.

  9. This recipe certainly has British roots and is like an Irish soda bread that uses dried fruit (sometimes nuts) and caraway. Sometimes it is mistakenly called 'spotted dick' which is more of a pudding than a bread or cake. Either way, it's delicious. This recipe is going into my "to bake" list. Thanks.

    Sad to think that four years hence when this recipe was printed, the world would be plunged into a chaos it never knew.

  10. The cake is named for Swindon railway station as it was one of the few edible foods served in the notoriously bad refreshment room there in the mid 1800s (it was the first such facility in the world). We complain about British railway cafes now, but Swindon’s fare was terrible. They even advertised some food on the menu as being “obviously stale”.

  11. Hi Julie and Glen 🙋🏻‍♀️ your lovely Railway cake reminds me of my mother’s Caraway pudding🤗 Its a traditional must make sweet food for celebrating the newly given birth mother and her new born baby with all friends and family 👶 thanks Chef Glen 🙏🌷🌿💕

  12. hmm i wonder if a citrusy glaze would work if someone wanted to fancy it up or would it compete too much with the caraway?

  13. Aaahh…The misus is back from DARPA/NASA..where,it SEEMS,and LOOKS!!!she works as a super scientist..sending people off to distant galaxies and inventing Quantum use??!!! products..and NEW inventionns,as a hobby.

  14. I gather that using BOTH 6 oz lard AND 6 oz. butter worked WAS the way to go? The old idea of lard for shortening; butter for lightness and flavor.

  15. Caraway is part of Mrs. Beeton’s seed cake. The teacake recipes with caraway use small amounts of caraway when compared to what we might see in a savory dish.

  16. There’s also an Irish cake called Seedy Cake which is a sponge cake with caraway seeds. My grandma always used to make it.

  17. Something we make here in in the UK ( though you have to make it as no commercial bakeries I know of make it) is Seed Cake. ( Funeral cake.)

  18. Wow. Traditional seed cake + candied peel = railway cake. Seed cake is unusual but delicious. The first time I had it was when I was a teenager and my aunt was studying British literature.

  19. I can sale you one scale to make recipes or a cornucopia of measurement cups….and the capitalist went for the most things they can sell you

  20. kind of a variation on Irish soda bread?? https://www.justapinch.com/recipes/bread/savory-bread/irish-sweet-cake-spotted-dog.html

  21. I forgot it was a Sunday ha. I really appreciate the explanation at the beginning that you’re not doing research and just following the recipe

  22. The weight volume thing is interesting. I have some of my moms English cook books, and everything is still done by weight. I find it a bit of a pain. It's easier to stick the measuring cup in the bag of flour than it is to get the scale out and weight everything.

  23. When I make Irish soda bread, I use caraway and dried fruit. I know it’s not traditional, but the caraway with the sweet fruit makes a great contrast.

  24. my understanding of railway cakes is , they originated from spotted dog breads,cakes made for the field, farm and working man.

  25. My grandmother used caraway seeds when she would make her mothers version of Irish soda bread and it contained raisins as well.

  26. Interesting idea to have caraway seeds in a cake, I enjoyed them in rye bread before realizing I am Celiac. Here's a cocktail idea for your after dark series https://en.wikipedia.org/wiki/French_75_(cocktail)

  27. At first I thought my YouTube Premium broke and I was being served a pre-roll. Happy to see you have a baked in sponsor spot.
    As for this cake, would you consider revisiting and seeing how different the cake would be if you halved the butter and lard? Really curious if it would even turn out right or if it would make for a denser cake.

  28. Very cool of Squarespace to support you, they chose a great channel to support and thank you again for the great shows, most undervalued channel on they youtubes

  29. Tweeted
    @Amtrak @MetroNorth 1915 Edition of 🚂 #RailwayCake recipe – yum! I need to make this for the railroad station down the street. 😍🌻🌺🌸🌹

  30. I wonder if candied peel would be the same colors back then as now. The colors to me were reminiscent of the red/green color of railway signal lamps/lanterns.

  31. Tldr: Railway cake is a travelling recipe with no distinct origin that has evolved over it's travels to use what was locally available.

    From what I understand, 'railway cake' is more of a blanket name for the variations of cake that followed the construction of the rails, at least here in NA, and more than likely in other countries/continents also.

    Basically, as you construct rail, construction workers are constantly moving with the rail, which would also mean families moved with them. As people move, local markets will vary in supplies, which explains oddities. Some recipes use butter, some use lard, some use both. Some recipes vary on what type of milk is used. Some recipes vary an additives, such as this one using caraway seed and candied peel, but others use raisins, golden raisins, currants, different fruits, berries, and nuts, etc. Each area's recipe differs based on what was available in the local area at the time.
    Our rail culture, North America as a whole, actually spread foods and recipes in this way, especially into the west. Generally, travel and building out infrastructure in any way does this; though this is less apparent in our modern culture, as most areas already have decently sized populations, where this wasn't necessarily the case when they built out rail and road infrastructure during their respective time periods.
    Hypothetically, this recipe could easily have roots in Florida, but made it's way up to the part of Canada where that book sourced recipes from, evolving over time; hypothetical because there's no way to tell, unless you somehow track down every single recipe and connect the dots, essentially the genealogy for a recipe.

    Essentially, 'railway cake' is nothing more than a basic cake, and the name is self-explanatory. Some of the recipes I've found predate the rail companies of the areas they come from, and some of them differ wildly compared to other recipes. This is why the name is a blanket term rather than a specific name.
    For an analogy, think of bread. One recipe differs from the next, which differs from the next, so on and so forth. No recipe is the same, and recipes evolve over time, over what was available locally, over methods of baking, etc.; which this is true of all foods. How do we connect the dots from white bread to a French croissant, how do we connect the dots from cooking naan in a tandoori oven to baking bread in a modern gas or electric oven, for a couple of examples? It's similar, and way less complicated, with railway cake, except connecting the dots is easier, since the railways draw the lines for us.

    Based on this, assuming I could even find information on it, I could find a railway cake relevant to the rails that ran through my area, and it could be similar to what you have, it could be wildly different. At it's core, it's just a basic cake.

  32. The best explanation I found for the name 'railway cake' is posted on 'railroadmemories.com'. An auction catalog shows a cake box made to resemble a Northern Pacific Railroad box car. These cartons were used to ship fruitcakes to friends and family. I found other, fanciful, explanations: another name for a jellyroll cake since the layers went round and round (like a toy train??); a simple cake baked in a long, narrow pan (like a rail??.) Your recipe contains mixed glaceed fruit chunks and seems much closer to being authentic than the typical recipe labelled 'railway cake' that is basically a lemon flavored cake made with a few simple ingredients.

  33. People used to take food with them aboard the train in order to avoid eating in the dining car. This cake may have that application again thanks to Amtrak ceo Richard Anderson and his war on food service aboard Amtrak trains.

  34. Congrats on the sponsorship! One minor suggestion – add some kind of audio cue to the start of the ad. It's kind of disorienting (for me, anyway) to go directly from you talking about the recipe to you talking about the sponsor.

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