1940s Recipe Unearthed

1940s Recipe Unearthed

Whether it’s Colonel Sanders or a famous soft drink, iconic food and beverage brands usually have one thing in common – a secret recipe.

Now Hansells is set to dust off one of its own hidden gems which will feature on a new website aimed at encouraging people to divulge their baking secrets.

New Zealand food writer, Robyn Martin, said with Christmas just around the corner Hansells has released a 1940s Christmas Cake recipe to commemorate its 75th anniversary.

“Across the country, secret baking recipes are tucked away in kitchen drawers and Hansells is getting the ball rolling by releasing its own hidden treasure on a new website – www.mysecretrecipe.co.nz – which is dedicated to sharing those best kept baking secrets.

“Everybody has a baking recipe that they turn to time and time again - whether it’s the quintessential ANZAC biscuit or the never fail chocolate cake. The new website is about creating an on-line community of New Zealand bakers who are all keen to participate in the spirit of sharing,” Robyn said.

The site is designed so that users can upload and browse recipes.

And to mark the launch of the website on 1 October, members of the public are also being invited to vote for their favourite recipe on the site.

“The nation will get to decide which secret baking recipe tops them all. Voting ends in October and there will be daily prizes to be won as well as a major prize of $3,500 worth of Sunbeam kitchen appliances up for grabs.”

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Hansells 1945 CHRISTMAS CAKE RECIPE

12 eggs
1lb butter
1 ½ lb flour
1 lb seeded raisins
1 lb currants
1 lb sultanas
½ lb lemon peel
¼ almonds
¼ lb cherries
¼ teaspoon of mace
¼ teaspoon of mixed spice
½ teaspoon of almond essence
½ teaspoon of lemon essence
1 lb sugar
1 teaspoon treacle

Mix butter and sugar well. Cook about 4 hours. No rising.

MODERN CHRISTMAS CAKE

Use any combination of dried fruit to make this cake. Dried pears and currant is a nice combination or dried peaches, golden raisins and crystallized ginger make an interesting change to a traditional favourite.

6 cups mixed dried fruits
½ cup flour
250g butter
1½ cups brown sugar
2 tablespoons treacle
4 eggs
1 teaspoon Hansells Natural Vanilla Essence
1 teaspoon Hansells Lemon Essence
1 teaspoon Hansells Orange Essence
1¾ cups flour
½ teaspoon mixed spice
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon baking soda
2 – 3 tablespoons brandy

Line the sides and bottom of a 23cm round cake tin with baking paper. Fold newspaper so it is high enough to come about 6 cm above the top of the tin and long enough to wrap around the tin. Mix the fruit together in a large bowl and mix through the first measure of flour. Melt butter, brown sugar and treacle together in a saucepan large enough to mix all the ingredients. Remove from the heat and cool. Add eggs and beat well with a wooden spoon. Mix in essences. Sift flour, spices and baking soda into the saucepan. Mix until combined. Add the fruit and mix to combine. Spoon into the prepared tin. Smooth the surface and sprinkle lightly with water. Secure newspaper around the outside of the tin. Place about 8 layers of newspaper or a magazine on the rack in the oven and place the cake tin on this. Bake at 150 degrees C for 1 ½ hours then lower the temperature to 130 degrees C and cook for a further 2 to 2 ½ hours or until an inserted skewer comes out clean.
Cool cake in tin and pour over brandy.

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