Welcome to the first post in the Vintage Christmas Recipe Series Series. It is one month today until Christmas and time to get cracking on festive bakes!
This delightful Christmas Cottage Cake comes from Good Housekeeping's Picture Cake Making book dating from 1952 :
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Christmas Cottage
Cake
Any cake mixture (other than a very light sponge) may be
used to form the foundation of this cake. It is baked in a rectangular tin, and
the curved top of the cake, when risen, forms the basis of the roof. Make 1 lb.
(454g) almond paste, and colour half of it with 2 tbsp. chocolate powder. Brush
the sides of the cake with a little melted jam then cover them with the
chocolate almond paste, reserving a little for the chimney. Build up the roof
with the uncoloured almond paste, forking it up to give the effect of a thatch.
Make a hole in the roof and set in it a chimney made from the chocolate almond
paste. Now, using a writing pipe and a little butter or royal icing, mark in
the door and windows. Stand the cake on a board and make the garden and path
with plain chocolate almond paste, if available, and sprinkle with a little
icing sugar to represent snow. Failing almond paste, sprinkle the cake board
with icing sugar.
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If you bake from this recipe, please send pictures! Look out for the next Christmas Recipe post!
With love from The Vintage Kitchen,
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