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Dessert

Raspberry Cakes

Raspberry cakes are dried raspberry mixtures sweetened with sugar, formed into small cakes.

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

Ingredients

Directions

Prepare the fruit

  1. Pick out any bad raspberries.

  2. Weigh the good raspberries.

  3. Boil the good raspberries.

  4. Mash the raspberries.

  5. Strain to remove the liquid.

Make the mixture

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

  2. Spread the mixture on plates.

  3. Dry the mixture in the sun.

  4. Wait until the top dries.

Cut, dry and store

  1. Cut into small cakes using a canister lid.

  2. Turn the cakes onto fresh plates.

  3. Let them dry completely.

  4. Store 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 fruit pulp and flavor that form the body of the cakes.
Sugar
Adds sweetness and helps the mixture set and keep as it dries.

The step that matters

Let them dry completely. Leftover moisture lets the cakes stay soft and can allow mold or spoilage in storage. Thorough drying firms the sugar-fruit mixture so it holds its shape and keeps well.

“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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