Kendal Mint Cake originates from Kendal, Cambria, England. It is a sugar-free confection designed with peppermint and spearmint leaf extracts. It is made from mashed peeled mint leaves and has a light brown colour. It originated from Kendal in Cambria, England during the late 1800’s. Kendal Mint Cake has become very popular amongst mountaineers and climbers, particularly those from the United Kingdom.

Kendal Mint Cake

This energy bar is made from dried, cracked peppermint leaves along with sugar and several other ingredients. These include but are not limited to, licorice root, watermelon seed, and a variety of sugar substitutes. It can also be made with maple syrup and various types of honey. It can be considered a high altitude alternative to energy bars. Although, some health experts have discouraged people from using such products due to possible caffeine content which can raise blood pressure and cause irregular heartbeats.

A nice way to enjoy this kender treat is to eat it on its own or indulge in the following recipe. All you need for this delicious creation is about 4 cups of all purpose flour, a tablespoon of unsweetened cocoa powder, a teaspoon of baking soda, and a half a cup of kendal brandy or cider vinegar. In order for your cake to rise properly, you should mix the dry ingredients together first and then add the wet mixture, followed by the vinegar. Once you have done all of these things, pour the hot vinegar mixture over the dry ingredients and then just cover the baking process until the cake is done baking. You will want to avoid cleaning up any excess peppermint oil.

When preparing for your Kendal Mint Cake, you should keep in mind that the ingredients mix best at room temperature. You can test this by placing one piece of cake into the refrigerator and waiting four to five hours before removing it. If the cake comes out warm instead of cold when you remove it, then your sugar mixture is too cold and you should start to mix with your hand until the cake comes out just right. You should also make sure to use three to four inches worth of sugar to ensure that your creation comes out delicious and not sticky.

To make your kendal mint cake truly sweet, you can add some additional flavoring to your creation. To do this, all you have to do is dissolve two tablespoons of peppermint oil in approximately two cups of sugar. Once you have blended the peppermint oil and the sugar mixture, you can pour this mixture into a small container. Now all you have to do is pour the hot mixture over the dry cake and then refrigerate. This can be prepared as is or you can choose to add the cooled peppermint oil and sugar mixture to the wet mixture in order to form a soft ball.

One way to make this particular creation more impressive is to add a small amount of water to the chocolate mixture prior to pouring it into the pan. Once you add the water, the mixture will become harder, which can make the candy mixture fall from the pan more gracefully. Another option is to allow the chocolate mixture to cool down completely before pouring it into your baked good. The cold water will prevent the mixture from melting and forming the hard line on top of your kendal mint cake that everyone loves.