Hello, darlings!
In keeping with the “spirit” of The Championships, Wimbledon, one hoped to stumble across a recipe with a tennis connection. Well, lo and behold whilst flicking through my 1906 edition of Mrs Beeton’s Book of Household Management, buried deep within the frayed and yellowed pages, I discovered a recipe for Tennis Cake!
Miss Windsor’s spin on Mrs Beeton’s most decadent, moist, and luxurious Tennis Cake recipe boasts an appealing light texture and colour – bestrewn with a plenteous amount of chopped almonds and flavoured with a subtle zing of lemon and RUM!
The said tournament was attended by 200 male spectators, who paid a “shilling piece” for the privilege. Yet I was horrified to learn that during such an era the presence of a woman was not permitted, “What a blimmin’ cheek,” you shriek! Also, according to my research, those devilishly lucky chaps feasted on strawberries and cream, which soon became a Wimbledon speciality.
Eager to step away from the traditions of the well-loved, iconic, British summertide dessert of fresh strawberries and cream, I couldn’t wait to dazzle your senses with Mrs Beeton’s frightfully mouth-watering, Victorian recipe for TENNIS CAKE.
Darlings, Miss Windsor is a huge fan of baking with rum, so of course, one soaked the dried fruit in a generous dousing of Wray & Nephew White Rum. However, please substitute with orange juice if you’re recreating this cake for the “teetotal” society, or if the taste of rum just isn’t your cup of tea!
Although the clue is firmly in the recipe title, Mrs Beeton kindly suggests to the reader, Suitable for a tennis afternoon tea! Thank you for your counsel, Mrs Beeton, one can rest assured that this cake is the perfect accompaniment to a tennis-inspired afternoon tea. And will go down rather well with a cheeky tipple of Pimms’ No.1 Cup, or a dainty cuppa of Rosie Lee (How spiffing!).
Oh, and for those who are wondering what the heck is Pimm’s No.1 Cup – it’s a terribly posh, gin-based, herbaceous cocktail. In fact, during the early 1800s, Mr James Pimms of London apparently invented this alcoholic beverage to promote one’s health! Thus, little did he know this would become one of the preferred refreshments imbibed by spectators at Wimbledon.
So, darlings, now the ball is in your court, so to speak! please dash off to your kitchen and have a jolly good go at recreating this age-old, tennis-inspired baked goodie – toot sweet!
Miss Windsor x
ALL PHOTOGRAPHY BY MISS WINDSOR
Mrs Beeton’s Tennis Cake
Ingredients
- 460g (3 & 1/2 cups) plain / all-purpose flour
- 4 & 1/2 heaped teaspoons – baking powder
- 340g (1 & 1/2 cups) room temperature unsalted butter
- 340g (1 & 3/4 cups) caster sugar
- 60g (1/2 cup) chopped almonds
- 1 lemon – zest & juice
- 8 medium eggs
- few glugs of whole milk 0r white rum!
- 340g (approx. 1 & 1/3 cups) – wet weight of finely chopped raisins (soaked overnight in orange juice or white rum)
- 140g (approx. 3/4 cup) roughly chopped candied peel
Instructions
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Run along now and wash your hands, in readiness for some culinary action on ‘centre court’!
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Preheat your oven to 180*C / 160*Fan / 350*F / gas mark 4.
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First off: prepare your cake tin with butter, then line the base and sides with greaseproof paper. Darlings, please make sure the paper stands at least 2.5 cm (1 inch) above the top of the tin, as this will help to prevent it from browning too quickly.
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Grab a mixing bowl and mix together the raisins (I soaked mine in Wray & Nephew White Rum) candied peel, and almonds.
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Now, sieve the flour into a separate mixing bowl. Sieve at least 3 or 4 times, as this will help to make the cake texture a tad lighter.
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Using yet another mixing bowl and the back of a wooden spoon, merrily beat together the butter and sugar. Do so until the mixture has been whipped into a light cream! Now add the lemon zest and juice – beat well.
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Beat in the eggs one at a time – much obliged!
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Add the flour and fruit/almond concoction to the creamed butter mixture. Gently mix together – with oodles of love, of course!
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If a little dry, bring the mixture to a cake batter consistency with a few glugs of milk or white rum. The mixture should easily slide off the spoon when ready!
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Carefully pour the cake batter into your prepared tin. Then fold the sheets of newspaper (two at a time) until they stand a little above the greaseproof paper. Wrap them around the tin and tie tightly with string.
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Place on the middle shelf of your oven and bake for approximately 1 & 1/2 hrs – start checking at 1 hour. Cover about half-way through with foil to stop the cake from browning too quickly.
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Your culinary ‘masterpiece’ is ready when nicely browned and a skewer when inserted comes out clean.
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Transfer to a cooling rack.
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When completely cool prick all over with a skewer and brush with white rum. Cover cake with greaseproof paper and foil, then if you have one to hand pop into a Tupperware box.
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Darlings, preferably the night before your guests arrive enwreathe with white icing or festoon with pretty ornaments of your choice.
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Oh, and Mrs Beeton suggests: this exceedingly decadent cake is, "Suitable for a tennis afternoon tea" – How spiffing!
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Enjoy each slice with oodles of gusto.
Hi there,
No matter what you cook or bake it’s always beautiful and looks delicious as well. Great job Miss Windsor
Mr. V Vander der Vlis – The Cooks Cook FB Forum
Hello, Vander der Vlis!
It was a pleasure to meet you today on The Cooks Cook FB Forum.
Oh, I say, I’m I’m blushing now – how sweet of you!
Moving swiftly on my dear, I’m chuffed to pieces that you approve of my delicious creations – more on their way to tantalise your tastebuds!
Cheerio for now,
Miss Windsor X
Now I’m getting in the mood for Wimbledon! I may try this with a glass of Pimm’s. Cheers.
Hello, Brian!
Darling, Wimbledon season is surely upon us – are you having a gay ol’ time? Oh, and I do hope you’ve had a go at making Mrs Beeton’s Tennis Cake – I’m sure she’d be very proud of my dear one!
Goes down rather well with a glass of Pimm’s or a cup of your favourite brew.
Miss Windsor X
Hello, from Gloucestershire!
I’m a fan of Wimbledon and cake! I look forward to making this scrummy recipe for my family and friends. You decorated the cake really lovely.
Hello, Hannah from Gloucestershire!
What a pleasure to meet you here.
Thank you for your lovely comment, darling! I do hope you’re enjoying Wimbledon season, and that you’ve treated your friends and family to a slice of Mrs Beeton’s Tennis cake?
Miss Windsor X