Easy Kendal Mint Cake Recipe
If you are looking Kendal mint cake recipe, then you are on the right page. In this post, I have shared the Popular Kendal mint cake recipe with some useful information that you will like a lot I hope.
What is Kendal Mint Cake?
Kendal Mint Cake is a type of confectionery that originated in the town of Kendal in Cumbria, England. Kendal Mint Cake is not actually a cake in the traditional sense, but rather a sweet, energy-boosting, and sugar-based candy. Kendal Mint Cake is known for its distinctive minty flavor and its high sugar content, which provides a quick source of energy.
The main ingredients of Kendal Mint Cake typically include sugar, glucose syrup, and peppermint oil. The mixture is heated, poured into molds, and then allowed to cool and set. Once solidified, it forms a hard, brittle texture.
Origin of Kendal Mint Cake
According to Wikipedia, Kendal Mint Cake originated in the town of Kendal in Cumbria, England. It was first created in the late 19th century by a local pharmacist named Joseph Wiper. He concocted the sweet treat as a clear peppermint-flavored lozenge, which he initially sold as a medicinal remedy. However, it quickly gained popularity for its pleasant taste.
During the early 20th century, Kendal Mint Cake became well-known among climbers and outdoor enthusiasts for its high-energy content and portability. It was particularly appreciated by mountaineers for its ability to provide a quick source of energy in challenging conditions.
Kendal Mint Cake gained widespread recognition when it was included in the rations of the 1953 British Mount Everest Expedition led by Sir John Hunt. This association with the historic Everest expedition further popularized Kendal Mint Cake as an essential energy snack for adventurers.
Today, Kendal Mint Cake is still produced in the Kendal area and has expanded to include various flavors and variations, although the traditional peppermint-flavored version remains a classic favorite. It is enjoyed by hikers, climbers, and anyone with a sweet tooth who appreciates its unique minty taste and energy-boosting properties.
How to Make the Kendal Mint Cake
Kendal Mint Cake is popular but hard to buy outside the UK. That’s why I made my own. I’m pleased to share my foolproof method after experimenting with various recipes and techniques.
I’ll show you how to make Kendal Mint Cake in this post. I’ll teach you everything you need to make a perfect Kendal Mint Cake, from choosing the right ingredients to boiling sugar.
I’ll also share how this tasty treat has powered my mountain treks and long-distance hikes.
Kendal Mint Cake Ingredients
- 450g granulated sugar
- 150ml water
- 1 tsp glucose syrup
- 1 tsp peppermint extract
- vegetable oil, for greasing
Equipment:
- Large saucepan
- Candy thermometer
- 20cm square cake tin
- Greaseproof paper
- Measuring spoons
Step by Step Instructions for Making Kendal Mint Cake
Step 1: Grease the Cake Tin
The first step is to grease a 20cm square cake tin with vegetable oil. This will prevent the Kendal Mint Cake from sticking to the tin and make it easier to remove later.
Step 2: Prepare the Sugar Mixture
In a large saucepan, combine the granulated sugar, water, and glucose syrup. Place the saucepan over low heat and stir the mixture until the sugar has completely dissolved.
Step 3: Heat the Mixture
Increase the heat to medium-high and insert a candy thermometer into the mixture. Heat the mixture, stirring occasionally, until it reaches a temperature of 150°C (300°F).
Step 4: Add the Peppermint Extract
Once the mixture reaches the desired temperature, remove the saucepan from the heat and stir in the peppermint extract. Stir the mixture vigorously to ensure that the peppermint extract is evenly distributed throughout the mixture.
Step 5: Pour the mixture into the Cake Tin
Carefully pour the mixture into the greased cake tin. Use a spatula to smooth the surface of the mixture and ensure that it’s evenly distributed in the tin.
Step 6: Let it Set
Allow the Kendal Mint Cake to cool and set for at least 30 minutes. Once it has been set, remove it from the tin and cut it into small squares or rectangles. Wrap the squares in greaseproof paper to prevent them from sticking together.
FAQs About Kendal Mint Cake
Can I use a different flavor extract instead of peppermint?
Yes, you can use any flavor extract of your choice. Some popular options include vanilla, lemon, and orange.
Can I add chocolate to the Kendal Mint Cake?
Yes, you can add chocolate to the Kendal Mint Cake by melting some chocolate and pouring it over the top of the cake before it sets.
Can I make Kendal Mint Cake without glucose syrup?
While glucose syrup is a key ingredient in Kendal Mint Cake, you can substitute it with corn syrup if necessary.
How To Serve Kendal Mint Cake
Hikers, climbers, and outdoor enthusiasts love Kendal Mint Cake because it’s lightweight and easy to pack. Wrap a few pieces in parchment paper or plastic wrap and put them in your bag for a sweet snack.
Kendal Mint Cake goes well with tea or coffee. The sweet, minty taste complements the bitterness of tea or coffee, making it a delicious midday treat.
Kendal Mint Cake with vanilla ice cream makes a decadent treat. The cold, creamy ice cream complements the sweet, minty Kendal Mint Cake.
Kendal Mint Cake can be baked. To add a minty flavor to baked items, chop them up and add them.
Variations of Kendal Mint Cake
While traditional Kendal Mint Cake is made with just a few simple ingredients, there are a few variations you can try to put your spin on this classic treat.
Add dark chocolate to Kendal Mint Cake for a decadent touch. Pour the melted dark chocolate over the cake before it sets. Rich cocoa and minty sweetness will delight.
Lemon Mint Cake: Instead of peppermint, try lemon essence or zest. Lemon’s tartness complements the cake’s, zesty sweetness.
Orange Mint Cake: Add orange extract or zest for a citrus touch. Orange’s sweet, juicy flavor refreshes Kendal Mint Cake’s tangy taste.
Vanilla Mint Cake: Substitute vanilla essence for peppermint for a milder flavor. Vanilla’s smooth sweetness complements the cake’s light, minty taste.
Nutty Mint Cake: Add sliced almonds or hazelnuts for crunch. The nutty flavor and bite enhance the minty, sweet cake.
How To Store Kendal Mint Cake
Store Kendal Mint Cake in a cool, dry area to avoid melting and sticking. A larder is ideal.
Wrap the Kendal Mint Cake tightly in plastic wrap or foil to avoid drying. Airtight containers work too.
Light can fade Kendal Mint Cake’s taste. Store it in a dark closet or pantry to avoid this.
Kendal Mint Cake should not be chilled or frozen because it can become sticky or change texture.
What’s the difference between brown and white Kendal Mint Cake?
The only variation between brown and white Kendal Mint Cake is the sugar used. White Kendal Mint Cake uses white powdered sugar, while brown uses brown.
The Kendal Mint Cake’s flavor and color vary from the white version due to brown sugar. White sugar tastes bland and is white, while brown sugar tastes like molasses and is caramel-colored.
The texture and substance of brown and white Kendal Mint Cake are similar. Both types are crumbly and peppermint-flavored.
What are the Companies That Makes Kendal Mint Cakes in Kendal?
Till now, Companies That Make Kendal Mint Cakes in Kendal are:
- Quiggin’s: Quiggin’s is one of the oldest and most well-known producers of Kendal Mint Cake. The Quiggin family has been making confectionery since 1840, and they are credited with forming the mint cake company when one of the sons, Daniel Quiggin, moved to Kendal in 1880.
- Romney’s: Romney’s, established in 1918, is another long-standing producer of Kendal Mint Cake. They acquired Wiper’s Mint Cake in 1987 and have continued to produce this iconic treat.
- Wilson’s Mint Cake: Wilson’s Mint Cake was founded in 1913 by James Wilson. While they initially made various types of toffee, they later concentrated on mint cake production. It’s worth noting that as of my last update in 2021, the company had undergone some changes, including a move from Kendal to Holme, but they were still producing Kendal Mint Cake under new ownership.
Famous Persons that Used Kendal Mint Cake
- Wiper’s Kendal Mint Cake was a vital provision for the Imperial Trans-Antarctic Expedition of 1914–1917, led by Sir Ernest Shackleton.
- Romney’s Kendal Mint Cake accompanied Sir Edmund Hillary and his team during their historic first successful ascent of Mount Everest in 1953. It was highly prized by the climbers for its energy-boosting properties.
- Chris Bonington relied on Quiggin’s Kendal Mint Cake during his 1975 Everest expedition.
- Even modern-day adventurers like Ewan McGregor and Charley Boorman included Kendal Mint Cake in their supplies during their 2004 motorcycle journey around the world in Long Way Round.
The enduring popularity of Kendal Mint Cake as a high-energy snack among explorers and adventurers is a testament to its effectiveness and taste.
Kendal Mint Cake Recipe
Equipment
- large saucepan
- Candy thermometer
- 20cm square cake tin
- Greaseproof paper
- Measuring spoons
Ingredients
- 450 g granulated sugar
- 150 ml water
- 1 tsp glucose syrup
- 1 tsp peppermint extract
- vegetable oil for greasing
Instructions
- The first step is to grease a 20cm square cake tin with vegetable oil. This will prevent the Kendal Mint Cake from sticking to the tin and make it easier to remove later.
- In a large saucepan, combine the granulated sugar, water, and glucose syrup. Place the saucepan over low heat and stir the mixture until the sugar has completely dissolved.
- Increase the heat to medium-high and insert a candy thermometer into the mixture. Heat the mixture, stirring occasionally, until it reaches a temperature of 150°C (300°F).
- Once the mixture reaches the desired temperature, remove the saucepan from the heat and stir in the peppermint extract. Stir the mixture vigorously to ensure that the peppermint extract is evenly distributed throughout the mixture.
- Carefully pour the mixture into the greased cake tin. Use a spatula to smooth the surface of the mixture and ensure that it’s evenly distributed in the tin.
- Allow the Kendal Mint Cake to cool and set for at least 30 minutes. Once it has set, remove it from the tin and cut it into small squares or rectangles. Wrap the squares in greaseproof paper to prevent them from sticking together.
Good directions to make so, I tried this. Absolutely perfect. kudos.