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Dessert

Raspberry-cakes

A dried raspberry confection made by boiling raspberries with sugar, then sun‑drying and cutting into cakes.

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

Ingredients

Directions

Make the raspberry mixture

  1. Weigh and boil the raspberries until they are meshed and the liquid is mostly evaporated.

  2. Mix in the sugar off the heat until fully dissolved.

Dry and store

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

  2. Once the top dries, cut it into small cakes and transfer them to a fresh plate.

  3. When fully dry, store the 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 fruit base, flavour and the pectin-rich pulp that thickens as it cooks down.
Sugar
Sweetens the fruit and, once dissolved, helps the mixture set and dry into firm cakes.

The step that matters

Cooking the raspberries until mostly evaporated. Cooking down concentrates the fruit and drives off water, so the mixture has enough sugar and solids to set firmly when dried. Too little cooking leaves the cakes soft and prone to spoiling.

“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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