Sepia Saturday with Be-Ro, Tea Time Treats and
Rich Jam and Coconut Cake Recipe
It’s Saturday and it’s Sepia, as in Sepia Saturday, the weekly baking challenge where I attempt to bake my way through eighty years of Be-Ro cookbooks……although, I have not posted a Be-Ro bake for the last three weeks due to travelling and other events! My last Sepia Saturday post was Sepia Saturday, Happy Baking Days with Tala and Be-Ro: Strawberry Iced Butterfly Fairy Cakes, those little cakes are just a distant memory now, but, they were delicious…..take my word for it! But not only is my post today all about Be-Ro, but it’s also my first entry into October’s Tea Time Treats, the theme being preserves…….and as my Rich Jam and Coconut Cake recipe has some home-made raspberry jam in it, it’s the perfect entry I think. I have also been VERY sneaky and have managed to enter this old-fashioned recipe into Dom’s Random Recipes too…..where the task is to make or bake a recipe with a “random” store cupboard find…….and after delving my hand into my store-cupboard, I pulled out a jar of dessicated coconut, luckily, as I needed to use it up – it’s been sitting there for ages! I just love it when a plan comes together!
My recipe for Rich Jam and Coconut Cake, comes from the 24th million edition of the Be-Ro book of Home Recipes; I guesstimate that it was published on the 1940’s…..the original recipe only uses jam in it, and it called a Rich Jam Cake (rich as in a rubbed in method of cake) but, we have always spread more jam onto these little cakes and sprinkled coconut over them, so I am using my families adapted version today. My mum also used to make these little jam and coconut cake sandwiches with stale left over cake (and yes, there was some sometimes!) and I remember having them for Sunday tea. They are easy to make and any jam can be uses, although I used some home-made raspberry jam when I made these today. If you are not a lover of coconut, then the added jam and coconut finish is not necessary……
What I love about this recipe is its simplicity – we are surrounded by over laden iced “cupcakes” and multi-layered cakes nowadays, as well as “cake pops”, “giant American muffins” and other gargantuan bakes and cakes; but these cake sandwiches are simple and constrained, whilst they showcase all that is good about family baking – using good ingredients with great home-made produce, such as my jam! These cakes aren’t showy or blousy, they are comforting and wholesome in a way that a generously butter-cream iced cake is not…..plus, the combination of home-made raspberry jam and coconut is, frankly sublime! Simple they may be, but I bet they have put a smile on many a face at the tea time table over the years, and I love them…..they are a taste of my childhood; they are an “heirloom bake” with a long tradition of happiness at the family table.
So, the next time you fancy making a simple cake for the tea time table, or for a picnic or the school lunch box, I can recommend this recipe. I must also share another little family secret – these are also très lush when made with lemon curd! I hope you have enjoyed my Sepia Saturday Random Tea Time Treat Recipe today, the recipe is below, and dont foreget you can print my recipes with ot without a photo………we have two slices of this left, and I am away to pop the kettle on now, and enjoy one more of these jammy coconut treats…….see you later, and have a wonderful weekend. Karen
Rich Jam and Coconut Cake Recipe has been entered into: