Boodle's Club Cake Good.

I should state here and now that brandy has nothing whatsoever to do with this recipe!

I was just trying  to convey a sense of Boodle's Club, which is a private Gentlemen's Club and the second oldest club in the world.   It was founded in 1762 and has had some illustrious members.   Membership is strictly by nomination and election - no riff-raff allowed!

I can, however, bring you a recipe for their special fruit cake.

I took delivery of this old, 1930's recipe book, yesterday morning - Caviare to Candy by Mrs Philip Martineau.

It is the kind I book I love - lots of recipes which don't call for a million ingredients, minimal instructions and few illustrations.   You have to rely on your back knowledge and instincts.  I don't always get it right, but it does make baking fun.

I was drawn to 'Boddle's Club Cake' first of all because the name appealed to me - but mainly because the word 'Good' had been written next to it.

That is another thing I like about these old books, the notes, the splashes, the evidence of years of use.

A cake was required for the weekend - my choice was made for me.

"One pound of flour, half a pound of butter or margarine, half a pound of Demerara sugar, half a pound of raisins, two eggs, one and a half teaspoons of bicarbonate of soda, one gill of milk.

Beat butter and sugar together, then the eggs, chop raisins (I didn't) and mix with flour, stir in gradually; dissolve soda in the warm milk and beat all well together.   Bake in a moderate oven for two and three-quarter hours.  (Very good.)"

What a wonderful cake!   It is a light fruited sponge cake, but with a sort of butterscotch/caramel flavour.   It goes perfectly with a cup of tea - no brandy was consumed - I was still playing with the Gentlemen's club theme when I took the photographs.

The family loved it.

I loved it.

This has gone straight to the top of my 'easy bakes' list.




You can now find me on Instagram as parsonage_cottage_kitchen.