Here's What People Ate To Survive During the 1960s
Every decade has their culinary trends that instantly mark them out as coming from another time and place. Dishes that either aren’t around anymore or have fallen off the deep end popularity wise. The 70s had cheese hedgehogs and pasta primavera, the 90s had molten lava cake and sundried tomatoes everywhere, and of course in the 80s everything came in a bread bowl with a side of cocaine. But think allll the way back to the 1960s, and what dishes come to mind? Let me stop you before you get into specifics, let me say just one word. Gloop. And if you don’t know what that means, you will soon! I’m Nostalgic Nick, and today we’re going to be looking at some of the classic foods from the 1960s. Be sure to hit the thumbs up and subscribe to our channel, but now, without hesitation, let’s get to these culinary masterpieces.
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Here's What People Ate To Survive During the 1960s
Bundt cake | Wikipedia audio article
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Bundt cake
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SUMMARY
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A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name Bundt and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.
Classic Comfort Desserts - Wacky Chocolate Cake
April 14: Chris Kimball, editor of Cooks Illustrated, gets back to basics by creating a mouthwatering cake with flour, sugar and chocolate as the main ingredients.
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Tunnel of fudge cake
Chris Kimball, editor of Cook's Illustrated
Serves 12 to 14
INGREDIENTS
Cake
• 3/4 cup Dutch-processed cocoa powder, plus extra for dusting pan
• 1/2 cup boiling water
• 2 ounces chopped bittersweet chocolate
• 2 cups all-purpose flour
• 2 cups pecans or walnuts, chopped fine
• 2 cups confectioners' sugar
• 1 teaspoon salt
• 5 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 1/2 sticks unsalted butter, softened
Chocolate glaze
• 3/4 cup heavy cream
• 1/4 cup light corn syrup
• 8 ounces bittersweet chocolate, chopped
• 1/2 teaspoon vanilla extract
DIRECTIONS
Do not use a cake tester, toothpick, or skewer to test the cake — the fudgy interior won't give an accurate reading. Instead, remove the cake from the oven when the sides just begin to pull away from the pan and the surface of the cake springs back when pressed gently with your finger.
1. For the cake: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 12-cup Bundt pan and dust with cocoa powder. Pour boiling water over chocolate in medium bowl and whisk until smooth. Cool to room temperature. Whisk cocoa, flour, nuts, confectioners' sugar, and salt in large bowl. Beat eggs and vanilla in large measuring cup.
2. With electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes. On low speed, add egg mixture until combined, about 30 seconds. Add chocolate mixture and beat until incorporated, about 30 seconds. Beat in flour mixture until just combined, about 30 seconds.
3. Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. Cool upright in pan on wire rack for 1 1/2 hours, then invert onto serving plate and cool completely, at least 2 hours.
4. For the glaze: Cook cream, corn syrup, and chocolate in small saucepan over medium heat, stirring constantly, until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. Serve. (Cake can be stored at room temperature for up to 2 days.)
Wacky cake
Chris Kimball, editor of Cook's Illustrated
Serves 6 to 8
This moist cake gets even better when served with vanilla ice cream or a dollop of whipped cream.
INGREDIENTS
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup natural cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 5 tablespoons vegetable oil
• 1 tablespoon distilled white vinegar
• 1 teaspoon vanilla extract
• 1 cup water
• Confectioners' sugar for dusting
DIRECTIONS
1. Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray.
2. Whisk flour, sugar, cocoa, baking soda, and salt together in pan. Make one large and two small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan and mix until just a few streaks of flour remain. Immediately put pan in oven.
3. Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners' sugar. (If tightly wrapped, cake will keep for three days at room temperature.)
Cold-oven pound cake
Chris Kimball, editor of Cook's Illustrated
Serves 12
INGREDIENTS
• 3 cups cake flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 20 tablespoons (2 1/2 sticks) unsalted butter, softened
• 2 1/2 cups sugar
• 6 large eggs
Read more:
Making Tunnel of Fudge Molten Lava Cake
This cake was wildly popular in the mid-1960's after it was featured in a Pillsbury Bake-Off recipe book. A rich chocolate cake speckled with chopped walnuts and a soft gooey center satisfies any chocolate lover.
1 3/4 cups sugar
1 3/4 cups unsalted butter (3 1/2 sticks)
6 eggs
2 cups powdered sugar
2 1/4 cups flour
3/4 cup unsweetened cocoa
2 cups chopped toasted nuts (walnuts or pecans)
Glaze:
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
2 TBSP milk
Preheat oven to 350 degrees. Grease and flour a 10 Bundt pan. Have eggs and butter at room temperature.
Using a stand mixer, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Gradually add powered sugar to butter mixture, making sure it is fully incorporated. Remove bowl from mixer.
Sift flour and cocoa together. Gradually add into butter mixture and stir in by hand until just combined. Add nuts and stir in until well mixed.
Batter will be thick. Transfer to greased Bundt pan. Level top of batter and place in oven on center rack. Bake 45-50 minutes, or until you see the sides of the cake starting to pull away from the sides of the pan.
Remove from oven and place pan on cooling rack. Let cake cool in the pan until just slightly warm. Invert cake on to a plate, and allow to cool completely. The entire cooling process will take a few hours.
Once cooled, make glaze and put on top of cake. Give glaze an hour or so to set up. Cake is now ready to serve.
For an extra treat, cut a piece of cake and put on plate, warm in microwave for 15 seconds, serve with vanilla ice cream. But cake is delicious on it's own - lots of rich, chocolate goodness.