
English: 
Welcome friends. It's Sunday so we're
doing another one of our post depression
pre World War two recipes from the 1939
Elmvale community cook book and today
we're gonna do a sour cream cake recipe that
was submitted by Mrs. Robert Bell and as
you can see this is a recipe that is
pretty much just a list of ingredients
and nothing else. This is this of
course another one of those recipes
where you actually need to know how to
cook before you can tackle it, or at
least know how to do things. So when I
look at a recipe like this I look at it
and say the ingredients are given in the
order that you should probably use them.
And that's something that a lot of
recipes today aren't written in that
intuitive manner. Recipe writers today
feel that they need to put the most
important ingredients at the top and not
necessarily the ingredients that you're

English: 
Welcome friends. It's Sunday so we're
doing another one of our post depression
pre World War two recipes from the 1939
Elmvale community cook book and today
we're gonna do a sour cream cake recipe that
was submitted by Mrs. Robert Bell and as
you can see this is a recipe that is
pretty much just a list of ingredients
and nothing else. This is this of
course another one of those recipes
where you actually need to know how to
cook before you can tackle it, or at
least know how to do things. So when I
look at a recipe like this I look at it
and say the ingredients are given in the
order that you should probably use them.
And that's something that a lot of
recipes today aren't written in that
intuitive manner. Recipe writers today
feel that they need to put the most
important ingredients at the top and not
necessarily the ingredients that you're

English: 
going to start with at the top. So into
this bowl were a couple of eggs and
some sugar and I'm just gonna whisk that
together to get it started.
Moisten the sugar and then next in is a
cup of thick sour cream and I think
that's important as well. You want to
have sour cream that is as natural as
possible, sour cream that only has a
couple of ingredients, and if it's a no
fat sour cream it's not really sour
cream.
Sorry it just isn't. So we'll whisk that in.
Great so I'm done with the whisk and
we'll just get rid of that. Next in:
Raisins and currants.
So we'll put both of those in. I find it
odd that it calls for both raisins and
currants, since currants are just

English: 
going to start with at the top. So into
this bowl were a couple of eggs and
some sugar and I'm just gonna whisk that
together to get it started.
Moisten the sugar and then next in is a
cup of thick sour cream and I think
that's important as well. You want to
have sour cream that is as natural as
possible, sour cream that only has a
couple of ingredients, and if it's a no
fat sour cream it's not really sour
cream.
Sorry it just isn't. So we'll whisk that in.
Great so I'm done with the whisk and
we'll just get rid of that. Next in:
Raisins and currants.
So we'll put both of those in. I find it
odd that it calls for both raisins and
currants, since currants are just

English: 
corinthian raisins. A lot of people don't
know that, they confuse the dried fruit
currants with the berry or the red fruit
or the red currant or the black currant.
Two completely different things.
And usually in a recipe like this one, it
calls for currants they're calling for
the dried raisin type thing.
Next in is soda and we'll mix
that in, and then it calls for flour to
make a batter. Doesn't say how much flour
to make a batter, so I've got roughly two
cups of flour here. I'm gonna start
with about 3/4 of a cup mix it in, and
see what happens. I'd say it needs some
more so put in a little bit more keep

English: 
corinthian raisins. A lot of people don't
know that, they confuse the dried fruit
currants with the berry or the red fruit
or the red currant or the black currant.
Two completely different things.
And usually in a recipe like this one, it
calls for currants they're calling for
the dried raisin type thing.
Next in is soda and we'll mix
that in, and then it calls for flour to
make a batter. Doesn't say how much flour
to make a batter, so I've got roughly two
cups of flour here. I'm gonna start
with about 3/4 of a cup mix it in, and
see what happens. I'd say it needs some
more so put in a little bit more keep

English: 
mixing so I think that batter looks
pretty good. In the end we used about a
cup and a half of flour. So now we need
to bake it and the instruction is baked
in a gem or a loaf pan. Now I don't have
a gem pan, a gem pan refers to typically
a cast-iron pan kind of looks like a
muffin tin except it's not round like
muffins. They came in two or three
different shapes, a really heavy pan
quite an interesting thing. I should
actually get one and we should make some
gems. Gem refers to the little cakes that
you baked in it. So I'm gonna go and use
this loaf pan since it's what I have. Now
just like last week it doesn't say
anything about time or temperature so
I'm going to try 350F and I'm going to
keep a close eye on it so that it
doesn't over bake.

English: 
mixing so I think that batter looks
pretty good. In the end we used about a
cup and a half of flour. So now we need
to bake it and the instruction is baked
in a gem or a loaf pan. Now I don't have
a gem pan, a gem pan refers to typically
a cast-iron pan kind of looks like a
muffin tin except it's not round like
muffins. They came in two or three
different shapes, a really heavy pan
quite an interesting thing. I should
actually get one and we should make some
gems. Gem refers to the little cakes that
you baked in it. So I'm gonna go and use
this loaf pan since it's what I have. Now
just like last week it doesn't say
anything about time or temperature so
I'm going to try 350F and I'm going to
keep a close eye on it so that it
doesn't over bake.

English: 
All right Glen what have we made today?
Sour cream cake for Mrs. Robert Bell
 
mmm-hmm what's a nice tea cake lovely
yep mm-hmm
you know I'm kind of surprised but how
many of these cakes have raisins or
dates like what is it about raisins and
dates?
did they store really well? They
would yes, they store dry.
You could get them all year round
yeah because there's no other flavour in

English: 
All right Glen what have we made today?
Sour cream cake for Mrs. Robert Bell
 
mmm-hmm what's a nice tea cake lovely
yep mm-hmm
you know I'm kind of surprised but how
many of these cakes have raisins or
dates like what is it about raisins and
dates?
did they store really well? They
would yes, they store dry.
You could get them all year round
yeah because there's no other flavour in

English: 
this there's no vanilla,
 it's just raisins...
...and currants, which are raisins. so sour
cream and sour cream yeah but I mean
there's no there's no vanilla there's no
but it doesn't need it
no there's the thing it doesn't. Things
don't need to be that complicated. No it
is an incredibly simple cake like I
would... You ready? why I don't know usually
"I would" mean something big bold
statement... So we did that three and
five ingredient Nutella recipe. Okay yeah.
I would take this flavour-wise
texture-wise any day of the week over
 those two and this is as easy
or easier than... Six things six six
ingredients and there's six ingredients
that you would always have in your
cupboard, and if you don't have currants

English: 
this there's no vanilla,
 it's just raisins...
...and currants, which are raisins. so sour
cream and sour cream yeah but I mean
there's no there's no vanilla there's no
but it doesn't need it
no there's the thing it doesn't. Things
don't need to be that complicated. No it
is an incredibly simple cake like I
would... You ready? why I don't know usually
"I would" mean something big bold
statement... So we did that three and
five ingredient Nutella recipe. Okay yeah.
I would take this flavour-wise
texture-wise any day of the week over
 those two and this is as easy
or easier than... Six things six six
ingredients and there's six ingredients
that you would always have in your
cupboard, and if you don't have currants

English: 
just use all raisins because they're
raisins. So you need down to five
ingredients and it's really simple just
to mix it together of course I will tell
you some of the details on the details
that aren't in the recipe like defining
what a gem pan is yep.
A little butter improves this cake
I guess you add the butter? No you
slather the butter on the outside as you
eat it. Oh sorry.
Yes Oh butter always goes well with tea
cake. yes yes okay so this is a pretty
good recipe thanks for stopping by see
you guys soon!

English: 
just use all raisins because they're
raisins. So you need down to five
ingredients and it's really simple just
to mix it together of course I will tell
you some of the details on the details
that aren't in the recipe like defining
what a gem pan is yep.
A little butter improves this cake
I guess you add the butter? No you
slather the butter on the outside as you
eat it. Oh sorry.
Yes Oh butter always goes well with tea
cake. yes yes okay so this is a pretty
good recipe thanks for stopping by see
you guys soon!
