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Dessert

Raspberry Cakes

A dried raspberry confection made by boiling raspberries, adding sugar, spreading, sun‑drying, cutting into cakes, 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 fruit

  1. Pick out any bad raspberries and weigh them.

  2. Boil the raspberries until mashed and the liquid is mostly evaporated.

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

Dry the cakes

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

  2. Once the top dries, cut into small cakes using a canister cover.

  3. Turn the cakes onto fresh plates and let them dry.

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 the bulk of the cakes once cooked down.
Sugar
Sweetens the fruit and helps the mixture set into a firm, dry cake.

The step that matters

Boil until the liquid is mostly evaporated. The cakes can only dry properly and keep if most of the water is driven off before drying. Leftover moisture slows drying and makes the cakes more likely to spoil. Cooking down also concentrates the fruit flavour.

“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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