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Dessert

Raspberry Cakes

Dried raspberry cakes made by boiling raspberries, adding sugar, drying, cutting, and storing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Raspberry Cakes

Ingredients

Directions

Prepare the raspberries

  1. Pick out any bad raspberries.

  2. Weigh and boil the raspberries until mashed.

  3. Strain the mixture to remove the liquid.

Make the cakes

  1. Add sugar equal to the weight of the raspberries and mix off the heat until dissolved.

  2. Spread the mixture on plates and dry it in the sun.

  3. Once the top dries, cut into small cakes using a canister lid.

  4. Turn the cakes onto fresh plates and let them dry completely.

Store

  1. Store the dried cakes in boxes with layers of paper.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Raspberries
Provide the main fruit flavour and, once cooked down and dried, the body of the cake.
Sugar
Adds sweetness and helps preserve the dried cakes by binding water and reducing moisture.

The step that matters

Drying the mixture in the sun. The cakes must dry until the top is set before cutting, and then dry completely. Sugar and fruit pulp are sticky, so cutting too early smears the shapes, and leaving moisture inside lets them spoil in storage.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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