It’s been a while since I did some baking last and even longer since I made a cake like this one. It’s full of things I don’t normally use to make cakes; butter, eggs and white sugar.
I’ve always loved rice cake though, its a really simple cake and it’s a bit basic. You don’t often find it in cookbooks anymore I guess it’s fallen out of favour, modern cakes would probably use ground almonds or other types of nut. If you’ve never had rice cake in the ground rice gives a really dense texture and due to the amount of butter it’s got a really creamy buttery flavour.
While I was making this it reminds me of a time when eating cake was more of a dietary necessity, when hard physical work meant that keeping body weight was more difficult. My Gran and I often baked cakes together, her generation really were expected to stay home and take on domestic chores like baking and childminding while the men worked. It’s a shame that home cooking is always looked down upon because it’s such an important skill for everyone to master.
The directions in this recipe are rather sparse but then it’s written by hand, by a person from a generation of women who all cooked and knew how to bake and what these instructions meant. I’ve reproduced the recipe below exactly as it was written.
6 oz Self Raising Flour
2 oz Ground Rice
5 oz Margarine
5 oz Sugar
2 Large eggs lightly beaten
4 Tablespoons milk
1. Pre-heat the oven to 150 degrees and line a loaf tin or round tin with greaseproof paper.
2. Cream butter and sugar till light and fluffy.
3. Beat in the eggs a little at a time. Fold in the flour and ground rice.
4. Add the milk and stir to a soft dropping consistency.
5. Bake in the oven for 1 hour.