Today I’m sharing a recipe for a cake I made back in the summer. I’ve cooking with treacle and syrup quite a bit recently and I really like the results. This cake is nice and heavy and goes down a treat with a cup of tea in the autumn.

black-treacle-cake-from-a-1950s-recipeYou will need:

  • 250g plain flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp mixed spice
  • 1/3 tsp bicarbonate of soda
  • 125g butter
  • 60g sugar
  • 3 tbsp black treacle
  • 2 tbsp golden syrup
  • 6 tbsp milk

black-treacle-cake-recipeHow to Make:

  1. Preheat oven to 180ºC and prepare a 6 inch cake tin.
  2. Sieve all the dry ingredients together in a large mixing bowl.
  3. Rub the butter into the mixture
  4. Add the sugar to the mixture and mix it in.
  5. Melt the treacle and syrup together in a saucepan on a low heat. Add to the mixture.
  6. Add the milk to the mixture and stir until all ingredients are thoroughly mixed.
  7. Pour the mixture into the tin and level out.
  8. Bake in the middle of the oven for 1 1/2 to 1 3/4 hours
  9. Once baked, leave in the tin for 10 minutes before turning out ad cooling on a wire rack.

lyles-black-treacle-treacle-cake-recipeI slightly over cooked mine, most because I got distracted and didn’t take it out of the oven in time, but it still tasted really lovely. I’m looking forward to giving it a go again and seeing if I can get it perfect.

vintage-black-treacle-cake-recipeIf you try this, or any of my other recipes please send me pictures as I’d love to see. Don’t forget that I’m also writing about food for Vintage Life magazine, which you can pick up online here.

Ways to follow Vintage Frills

Instagram – Twitter – Facebook – Pinterest – Youtube – Bloglovin’

As well as being back in the mood for blogging, I’ve also regained the urge to bake again. The last few weeks life has just got in the way of my hobbies and I found myself seriously lacking in motivation, which is quite unusual for me. But I’m back in business now! I’ve really enjoyed trying some new recipes and instead of eating my creations before I get the chance to photograph them, I’m vowing to get them up on the blog from now on! Todays vintage recipe comes from a 1950s magazine and is a new favourite. This is the third time I’ve made these and they’ve come out perfect every time.

Viennese Cake from a 1950s Recipe  Vintage Frills

These cakes are just a variation on the classic Viennese biscuit, they are lovely and crunchy and very easy to make. I usually make them in normal fairy cake cases, but this time I used my IKEA cases which I bought before christmas, which make a larger flatter cake.

Viennese Cakes Ingredients

To make the cakes you will need:

55g Icing Sugar

170g Butter (I used Stork to make these and it works really well)

3/4 tsp Baking Powder

A few drops of vanilla essence

40g Cornflour

125g Plain Flour

1-2 tbsp Water

Glace Cherries

Paper Cases and a large star-shaped nozzle and piping bag.

108L Nozzle

How to Make the Viennese Cakes:

1. Pre-heat oven to 190 degrees and lay out paper cake cases.

2. Sift dry ingredients together and put to one side.

3. Beat the butter until soft and then beat in icing sugar until creamy.

4. Add vanilla essence and mix well.

5. Gradually mix in the dry ingredients and add a little water if necessary. It should form a thick consistency mixture which should be a stiff as possible for piping.

6. Spoon the mixture into your piping bag and pipe into cases, I usually do two layers for the perfect size.

7. Place a cherry into the centre of each cake.

8. Bake in the oven for around 15-20 minutes until golden in colour.

9. Cool on a wire rack.

Vintage Viennese Cakes

Here’s what the finished result should look like…

1950s Viennese Cakes

They taste so good, that even Jessica who doesn’t like cakes always has a few. They’re also really quick to make, so they’re perfect for a bit of last-minute baking.

Viennese Cake Recipe

Please let me know if you give this recipe a go, as I always love to hear how you get on. Feel free to send me pics too!

Viennese Cake

Vintage Frills Banner

With Easter only a few days away, I’ve been doing lot’s of Spring making and baking with the girls. One of my favourite Easter makes are these cute little egg nests, and they are super easy too. I love that there’s no actual baking involved and they look so cute and taste really yummy.

You will need –

Mini eggs. We actually used slightly smaller eggs than the usual mini eggs which we picked up in Tesco.

Cooking Chocolate. We used two bars to make 10 nests.

Shredded Wheat. This needs to be crumbled.

Easter Chicks. These can be picked up in most craft shops and supermarkets at Easter time.

How to Make:

Crumble up your shredded wheat, then melt your chocolate. This can be done in the microwave, do it in short bursts and stir until it is completely melted. Or melt in a Pirex jug or bowl over hot water.

Then mix the melted chocolate with the shredded wheat until it is all covered.

You can then start spooning the mixture into silicone cake cases.

Make a small hollow in the centre of the mix so it looks like a little nest.

You can then add a few eggs to the middle of the nest.

Place your nests into the fridge for an hour or so, until completely set.

Once the nests have set, remove them from the silicone cake case and add a little chick.

This is such an easy make and is perfect for doing with toddlers and small children.

Now we are now in December and my festive cheer has reached fever pitch already. So this weeks Making Monday features the first of many christmas inspired makes that will be on the blog over the next few weeks. Today it’s a recipe but look out for lot’s of other christmas makes later in the week.

For little ones and people like me who don’t really like christmas pudding, a great option is to make these christmas pudding inspired chocolate cupcakes.


You will need…

60g butter at room temperature

60g caster sugar

1 large egg

60g self-raising flour

2 tbsp cocoa powder

1 tbsp milk

chocolate chip


For icing…

icing sugar


pre coloured green icing

red writing icing



Preheat oven to 190 degrees Gas Mark 5

Beat the butter and sugar together, gradually beat in the egg.

Sift the flour and cocoa powder together, then gentle fold in the wet ingredients and chocolate chips.

Place mixture in paper cases and bake for 12-15 mins.

Allow to cool.

Mix icing sugar and water into a thick mixture and spoon onto the middle of your cakes, leaving a gap around the outside.

Shape a little green icing into holly shapes and place in centre of white icing.

Add two dots of red writing icing to make the berries.

My holly still needs a little work, but I’m really happy with how these came out and will definitely be serving them on christmas day.


I recently posted about some cake cases that I found in Poundland the other day. It’s really nice to find pretty cake cases and I made my daughter some princess cupcake as a surprise the other day.

Poundland BakingHere’s the pretty little cakes which came out lovely despite the fact that I used very little icing…

If you have a little girls party coming up I’d recommend having a look in Poundland to see if you can get some of these as you get loads in the pack and they are such a bargain.