This is where I’m going to share all the recipes, I wish I had the time or energy to try. You’re in for a treat – yes, pun definitely intended! These recipes will be from my Grandma Grace’s recipe stash, an old biscuit tin full of ripped out magazine recipes; probably taken from the magazines they kept at the doctors. I suspect she probably ripped them out of the magazines whilst complaining about the long wait – my Grandma walked on the wild side.
Grace loved to bake – it’s one of our fondest memories, helping her in the kitchen, baking all these sorts of things that we mostly didn’t like or eat. But now these baked goods are a connection to my special grandmother who’s no longer with us.
There are some vintage recipes in there! I can wait to go through them all and share. Feel free to give them a go and let me know how it turns out.
One day I’ll tell you about our Grandma Grace – she was an amazing woman, but in the meantime, after thinking long and hard about which recipe to start with, and after a long robust debate with my sister aka editor Em, I’ve decided to start with Chocolate Rum Cake (I know, why not, right?), thanks to The Australian Women’s Weekly July 9, 1969.
Vintage Chocolate Rum Cake – hopefully in the days where they just chugged it in, rather than measured appropriately.
Enjoy! Raise a glass (of whatever you have) to my wonderful Grandma Grace, and let me know how the inaugural Bucket List Baking recipe goes!
Chocolate Rum Cake
- 2 Tablespoons cocoa
- ½ teaspoon vanilla
- 1 ½ cups of self-raising flour
- 2 oz. (4 tablespoons) butter or substitute
- 1 cup castor sugar
- 1 egg
- ½ cup milk
- ¼ cup boiling water
- 1 teaspoon rum (disappointing)
- whipped cream
- Sift cocoa into small mixing bowl, add boiling water, mix to a smooth paste. Set aside to cool.
- Sift flour into separate mixing bowl, add sugar. Make well in centre of dry ingredients, stir in milk, vanilla, rum, melted butter, and cocoa mixture; beat well until smooth. Add beaten egg and mix well.
- Divide mixture evenly into 2 greased 7 in. sandwich tins.
- Bake in moderate over 25 to 30 minutes. When cool, sandwich together with whipped cream, top with icing such as chocolate glace icing.
Happy baking and see you next time.