1932 Yorkshire Spice Cake Recipe || Glen & Friends Cooking

1932 Yorkshire Spice Cake Recipe || Glen & Friends Cooking

welcome friends welcome to Sunday
morning in our old cook book series we’re going to do yet another recipe out
of this five roses flour cookbook and this time around we’re going to do
something called a Yorkshire Spice Cake now it is in the Christmas cake section
and I have never come across this cake before so I’m interested to find out how
it works out one of the interesting things about this Yorkshire spice cake
is that it only has one spice in it and that is nutmeg so it’ll be interesting
to see what the flavour is with only one spice first off I’ve got some lard pure
pork lard that I’ve put in here and I’m gonna cream it until it’s light and
fluffy the recipe says shortening but I know in this time period that pork lard
and shortening the terms were used interchangeably and that you would have
found more pork lard pure pork lard on the shelves than vegetable shortening
and certainly at a better price point anyway so as that’s creaming together
I’m gonna work with a little bit of the other ingredients
I’m gonna get a couple of bowls here so the first thing I’m gonna do is take
these currents and put them in here along with some raisins now if you’re
wondering what currants are they’re not black currants that’s something
completely different or red currants completely different in the context of
what we’re talking about here currants are very specific type of raisin made
from the Corinthian grape so no relation to those other fruits and I’m just going
to take a little bit of the flour and I’m gonna put it on top and we’re gonna
mix that in to coat the currants and the raisins before we put them into the
batter which leaves me with the flour and I’m gonna put the flour in here and
we’re just going to mix it together with salt baking powder and we will grate in
the nutmeg and this recipe calls for a lot of nutmeg three-quarters of a nutmeg
okay now this looks pretty good so I’m gonna put in the brown sugar and when
you’ve got one of these even if you have the one like I do
with the rubber spatula that’s supposed to scrape the side you should always
scrape the sides down anyway just to make sure that everything is mixed
together so in goes the brown sugar and we’re going to continue to cream this
together until it’s fully incorporated okay now the eggs go in one at a time
and you put them in you make sure they’re fully incorporated before you
put the next one in okay now we alternate between wet and dry
ingredients into the mixture so the flour ingredients and the milk and just
spoon some of the flour in a little bit at a time you don’t do it too quickly
don’t put too much in if this takes I don’t know five six additions
just go slow there’s quite a bit of flour here that we need to get in and
there’s quite a bit of milk as well and then just a little bit of milk not
too much because it’ll splash and you don’t want the batter to get too loose now we mix in the raisins and the
currants I’m just gonna pop these in and you don’t want to mix the cake too far
at this point to over mix it that can lead to problems so just like all of the
recipes from this time period there’s no mention of what size pan to use so I’m
just gonna take a chance with this larger pan because there’s quite a bit
of batter here and I may not have made the right choice now that I’ve got it in
here let’s see nope the smaller nine by nine is the way to
go so I’m gonna make a change okay nine by nine now the recipe says to put in
half of the batter spread it out and then add the chopped peel so there we go sprinkle on the chopped peel then putting the rest of the batter spread it out as best you can and then
put on the last of the peel and into the oven so Glenn I have already cut into this
gorgeous looking cake check that out look at all that fruit so this is a
Yorkshire spiced cake of which I have no you know when I started making this I
had no idea because often when I start these recipes I just pick one don’t do
any research and I just make it the way that the recipe says yes so I did a
little bit of research while it was baking Yorkshire spice cake seems to be
an early version of Christmas cake okay like a Christmas fruitcake the earliest
versions that I could find we’re essentially the same as this with only
one spice which is nutmeg but instead of using baking powder they used yeast for
leavening because you know we’re talking early 1800s mm-hmm later versions used
butter and a larger array of spices it’s a very simple very tasty cake mm-hmm so
for people that don’t like Christmas cake this is a much lighter tasting yeah
it doesn’t have that heavy feel or rich mmm-hmm I don’t think rich is right with
there something with the fruit mixture in by the time we put in those three or
the rum or whatever I can eat like this much and it’s like okay I’m that’s it
I’m yeah no this is this is nice and light I mean there’s a lot of fruit in
here the currants definitely weigh in a lot of flavor now later cakes of this
name have cinnamon in them mmm or what is it the English call it spice mix sort
of a nondescript spice mix yeah but this distinct you know every one is a
slightly different version there’s the anything like that everyone has a
slightly different version it’s like when you make a pumpkin pie everybody’s
a little bit different some people will do just nutmeg just allspice so you
could sub butter for the lard because later versions of this cake do use
butter or a mixture of butter and lard you could put in brandy or rum if you
wanted to but you don’t have I mean this cake is perfect just the way
it is I think and it’s it is the kind of cake that you could easily freeze and
have when guests just turn a short period of time yes so this cake shows up
in later versions of the five roses cookbooks Same Same Same Same until the
mid-50s and then it disappears after the mid-50s it disappears but it’s not in
the nineteen fifteen version but when I was looking through the nineteen fifteen
version I found the next recipe which is called Yorkshire Parkin Harkin Parkin
okay I’ve never heard of that either but I guess I guess in Canada in the early
years there were a lot of people from Yorkshire so give this one a try thanks
for stopping by see you again soon you

84 thoughts on “1932 Yorkshire Spice Cake Recipe || Glen & Friends Cooking”

  1. Thanks For Watching Everyone! As always the recipe is in the ^^description box^^. Check out our 'Behind The Scenes' Kitchen Tour: https://youtu.be/HHyRkk1dAhQ

  2. Boy, your up early, . Five Roses Flour, that's a name I haven't heard in a while. I remember going with my grandmother to Tracy's Mills, NB to get flour, it was just a few miles across the border from our farm. Also remember the big butcher block in the middle of the store with a huge cheese round on it, covered in a glass dome.
    Love your show, brings back memories.

  3. I think what glen is thinking of is called All Spice, it's one of my favourites.

    Parkin is a very different cake indeed, it's incredibly moist and has a very wierd, almost bitty texture to the cake. It's also very delicious. I actually had parkin only last week with Ginger ice cream. Looking at your recipe I see parkin is made with oats, that explains the bitty texture of the cake.

  4. Thanks a lot Chef Glen for the delicious Yorkshire spice cake recipe 👍can’t wait to make it🙋🏻‍♀️🌷🌿💕

  5. What? A thumbnail without an in focus perspective of the finished product being held out in front of our glorious friend Glen whose so softly blurred with that wholesome look of accomplishment? Well I'll be!

  6. How about a War Cake? They are perennial Maritime Fall favourite, notable because they don't contain milk, eggs, sugar, or butter – all austerity products during the WW's. My uncle makes the exemplar, baked in a Bundt pan and served plain with a slice of old Cheddar.

  7. If you put in brandy or rum, best way to do it is to soak the dried fruit in the alcohol. Pre soaking the raisins in spiced rum is really nice.

  8. hang on Glen, slow down.
    i've only just managed to get hold of root beer ingredients here in England (no sassafras root, tho so will double sasparillaroot), & who would have thought that lactose would be so difficult to get hold of.
    i'm sure it will taste great tho!
    love the work that you share with us all :0)

  9. Excellent cake Glen! I remember this when I was a kid. My mom would use cinnamon, all spice with a rum sauce, similar to a bread pudding mix. 👍🤘♥️

  10. Another great recipe. Ive had a quick search and couldn't find it on your channel, so I'd like to suggest you try a Lardy cake! It's a great English bread-like cake with a delicious sugary crust and sticky toffee soaked base caused by the sugar and lard melting through as it cooks

  11. Was just about to comment that this looks to be what became Parkin, but then I got to the end of the video. Parkin is still something you can get regularly here in Yorkshire, it's usually darker and heavier with treacle and ginger and/or All Spice flavours to it. Near enough every region in the UK has at least one delicacy – hinnies, tansy, scones, oatcakes (Staffordshire), oatcakes (Scottish), pikelets, crumpets, welsh cakes, cider cakes, bara brith, battenberg, Dundee cake, fat rascals, hevva, rock cake, simnel, tea loaf, tea cakes, upside down cake, Bakewell Tart, Bakewell Pudding, Eccles Cakes, Manchester tart… I'm sure there's more that I'm forgetting.

  12. Parkin is a traditional northern English cake that you get in both Yorkshire & Lancashire, it's traditionally eaten in the winter months, especially on November the 5th (Bonfire night) in the North of England. It's a fairly dry/treacle/oat cake – it's not a spongy/gooey cake. It needs to be eaten with a nice cup of tea.

  13. Hey Glen I don't know if you've seen it but I tweeted at you a recipe I'd love to see you make. It's my Nans WeetBix Loaf.

  14. If the cake seems dry I suggest soaking the fruit in water or syrup before hand, you could alternately boil them in water. Because of osmosis the dry fruit tends to absorb lots of moisture from the cake batter leaving it dryer than one would want. Soaking/boiling them will rehydrate lessening the effect of osmosis

  15. Im waiting for the maple syrup!!
    Will be back with an update after i watch the whole video😂🤷🏽‍♂️

    Update: no maple syrup….. lol

  16. This looks so good that I am making it this afternoon! Also, that Bachelor's Fruitcake underneath it looks delicious. I think I’m’na make that for my Christmas fruitcake this year.

  17. I'm in Yorkshire and I do love this cake. The Parkin recipe you mentioned is usually eaten around bonfire night on the 5th of November to commemorate the unsuccessful attempt by Guy Fawkes to blow up the houses of parliament. It is known as the gunpowder plot. The cake is wonderful sticky, gingery, oat based cake with lots of treacle and golden syrup. Absolutely delicious.

  18. If you love nutmeg, head over to Nutmeg Tavern and talk to James Townsend on his channel, he is a expert in cooking 18 century recepies with nutmeg 😁

  19. Is it that time of year already? Let's sing some X-mass carols then.
    " Oh, the weather outside is frightful

    But the fire is so delightful

    And since we've no place to go

    Let it snow, let it snow, let it snow…" Actually it is 30 degrees Celsius in my room. So it is frightful, in a way.

  20. Nice recipe, but you look tired, you’ve certainly been making a lot of content for us. You and Julie need a holiday to refresh.

  21. I remember my grandmother making this and this is why I hate raisins( esp golden sultanas🤮) and dried peel but I am in the mood though to make a pumpkin spice loaf for my teens on this rainy Ontario Sunday 💕Love these Sunday videos

  22. Looks great Glen! Definitely make the Parkin, as its amazing, but my recommendation would be to leave it in a cake tin for a few days to deliquesce, as it hugely improves the taste & mouth feel!

  23. Yorkshire parkin is the place you leave your car! In Leeds 😀 nah bad joke, it's like a rich dark sticky ginger cake. Also wi' the Yorkshire spice cake I'd dump the peel in the bin (yeeack!!) & put candied cherries int cake instead & also have it with a nice wedge of Wensleydale Cheese

  24. That turned out really well, looks very similar to my nana's chirstmas cakes. I can't wait to see what you think of yorkshire parkin its one of my favourite cakes and we usually only eat it on or near bonfire night so its a rare treat.

  25. that looks a lot like a recipe we used in collage . we called it county cottage cake . the mixed peel we use in the uk is a lot different from the one you used . are mixed peel is a lot finer and mostly orange. parkin is more of a ginger beard . on that note have you ever had grasmere gingerbread?

  26. Fruit cake!!!! Exactly my impression. ginger would be my choice. Imagine this with a really rich coffee to pair it with. Woke up this morning and took two failing bananas and banana breaded them. SO watching this video and the house with the fragrance of my own baking. Sunday happiness!! thank you!!!!!

  27. You say you haven't had parking cake before WELL being from Yorkshire (gods own country)leave the said parking for 1or2days after baking it's sooooo mutch better ..best wishes to you and Julie

  28. Parkin is the best, you should try it. It’s not much like that Yorkshire Spice Cake, though, it’s a dense ginger cake with oats and treacle in it. Let it mature for a couple of weeks before you eat it.

  29. Those currants are called Zante currants down here in the Pacific NW USA. Might be called something else elsewhere but that's how I've seen them around here.

  30. Hello Glen
    I really enjoy your style of cooking videos – no nonsense and at times adventurous. Thanks for that!
    If I may say so, would you mind making a cool diet soda recipe?

  31. I miss liking fruitcake so if this is basically fruitcake but less dense and rich maybe I'll enjoy it. I should see if I can get a friend to help make it.

  32. The thing we have in England is called "mixed spice". It's a great blend for sort of generic baking, although I always get more interested in recipes which are more precise about exactly which spices in which proportions you should use – rather like when I'm making a curry I like to use individual spices rather than "curry powder". Although if you find a nice curry powder, why not!

  33. Unrelated question to this video, but what specific ice cream machine do you have? And what would you suggest as the most affordable one as someone in college in the U.S.? Love your videos!

  34. Is kitchenaid a television must because it is more silent?

    Noise is one of those significant parameters that are never mentioned. I have some old (1000 Watt) Braun, I am just in another price category.

  35. WOW: we love spice cakes at home! Yours has enormous visual appeal. I am with you in thinking that this recipe is just about perfect. For my taste, I would leave out citron and maybe add in candied lemon zest and orange peel. Nutmeg CAN stand alone, especially when freshly grated. Butter or lard: I love best British beef suet available on the internet from Amazon, as one source. My mother mixed lard and butter: butter for lightness and lard for flavor. (That is how I learned it anyway.)"

  36. A cake from "God's own county".
    There is a saying about Yorkshire men …., " They're strong in the arm, thick in the head".
    So along with their terriers and puddings, they also make an OK fruit cake.

  37. Parkin is a bonfire night treat (November 5th) along with bonfire toffee (molasses or black treacle based) it is a staple of yorkshire bonfire parties 🙂 and of course pie & peas

  38. If you're making parkin, leave it wrapped in grease proof paper in a tin/foil for at least a month to mature. It gives it a wonderful slightly sticky texture on the surface! 🙂 In the UK, we traditionally eat parkin around bonfire night when we light bonfires & fireworks to remember the foiled gunpowder plot by Guy Fawkes & co to blow up parliament.

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