WWI Era Graham Cracker Cake Recipe

Sorry for the lack of updates, it's been so busy! Lots of events coming up. Who will I be seeing at the Reading Airshow?

This was made as a birthday cake for WWI reenactor, Pavel[ @paveljay on Instagram,] who was more excited that the cake was a rectangle than that it was a WWI recipe.

The recipe is from American Cookery, the magazine of the Boston Cooking School, printed this recipe twice in differing formats. The defining characteristic of the cake is the graham cracker flour. Graham crackers were originally intended to be part of a vegetarian diet that minimized pleasure and stimulation in an attempt to live a more natural life. There's no trace of their early roots in this cake. It's tasty.   

 Although the version I started with suggested mocha icing, the other version suggested whipped cream icing and I thought that would taste amazing with the graham cracker and cherry.  I used an 8 x 4 inch bread pan an only think the 12 x 7 inch pan suggested would work if you wanted a very flat cake. I also added a layer of cherry filling on the inside.

The result was surprisingly delicious. The cake was very dense but moist and had a nice, light, honey, cinnamon flavor. The whipped cream topping was fluffy and complimented the graham cracker, cinnamon and cherry very well. This is one of the few recipes I've made that had multiple requests to make again. The magazine suggested to serve this with tea but punch would also compliment it well.