Bake up a Storm with these Delicious 1920s Recipes

The ’20s are back with a roar, and so is vintage baking! Join us as we head back in time with these 1920s baking ideas…

Whether you’d like to bake a classic lemon cake, a new type of pancake in time for pancake day, a tasty butterscotch cake or simple queen cakes, take a look at these tasty recipes!

Lemon Pound Cake

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 5 large eggs
• 3/4 tsp salt
• 3 cups sugar
• 1 cup whole milk
• 1 lemon, zested
• 6 tbsp lemon juice
• 1 cup unsalted butter

1. Preheat your oven to 180 degrees, and spray and flour 2 loaf pans
2. Sift flour, salt and baking powder into a medium bowl before setting aside
3. Cream together butter and sugar, adding one egg at a time and beating together until blended
4. Add your dry ingredients to butter mixture with milk, beat at a low speed and then add in lemon juice and zest
5. Pour batter into your pans, bake for 55 minutes, turn cakes out onto cool racks and allow to cool

Butterscotch Cake with Penuche Frosting

Ingredients:

• 1.5 cups packed brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup shortening
• 1 tsp salt
• 1 cup milk
• 2.25 cups all-purpose flower
• 1 cup chopped pecans

For the frosting:

• 3 cups confectioners’ sugar
• 1 tsp vanilla extract
• 1/2 cup butter, cubed
• 2 cups packed brown sugar
• 1/2 cup milk
• 1/2 tsp salt

1. Cream brown sugar and shortening until light and fluffy. Add eggs one at a time, add vanilla. Combine the flour, baking powder and salt, add to the creamed mixture alternatively with milk, stir in pecans.
2. Transfer to a greased baking pan and cook at 180 degrees for 25-30 minutes. Leave to cool
3. To make the frosting, melt butter in a small saucepan. Stir in the brown sugar, milk and salt. Bring to boil, and stir for 3 minutes. Remove from heat and add vanilla before cooling to room temperature for 20 minutes. Gradually beat in confectioners’ sugar and frost your cake

Old-World Puff Pancake

Ingredients:

• 1 tsp ground nutmeg
• 2 tbsp butter
• 3 large eggs, room temperature
• 3/4 cup milk
• 3/4 cup all-purpose flour
• 2 tsp sugar
• Confectioners’ sugar

1. Place butter in a 10 inch frying pan, and place in a 220 degrees oven until melted. Beat the eggs, milk, flour, sugar and nutmeg until smooth, and pour into frying pan
2. Bake at 220 degrees for 16-18 minutes. Dust with confectioners’ sugar, and serve with toppings of your own choice

Queen Cakes

Ingredients:

• 140g flour
• 110g butter
• 110g sugar
• 85g candied peel
• 110g currants
• 2 eggs
• 1/2 grated lemon rind
• 1/2 tsp baking powder

1. Cream the butter and sugar together before beating in the eggs.  Add candied peel, currants and lemon rind
2. Mix the baking powder with flour, then add to mixture, do not beat
3. Bake at 180 degrees until golden