Baking Through the Ages

A look back at 50 years of baking

Over the past five decades, baking trends have come and gone but the key to baking delicious, mouth-watering desserts has never changed: pure, natural butter. "When it comes to baking, it always comes back to quality butter," says Marcy Goldman, cookbook author and founder of BetterBaking.com. "From the bundt cakes of the 1960s to the sinfully decadent desserts of the 1980s to today’s popular cupcake trend, butter is one ingredient that’s remained unchanged and gives all baked goods a rich taste."

1960s: Bake sales and butter

On the heels of the "Fat Fifties" came the "Rebellious Sixties", a time of fancy coffees, fondue, gourmet food and fine cuisine. Sales of domestic home appliances continued to thrive and bake sales were still the norm. This period was also a time of greater product information and in 1961, the newly renamed Canada’s Food Guide was launched.

Thelma Trask based in Alma, Ontario, says a family favourite in the ‘60s was a classic Sour Cream Coffee Cake, based on a recipe passed down from her mother. "I loved baking fresh coffee cakes. The sour cream made for a deliciously rich taste and texture," says Trask, a mother of five and grandmother of 10. "My husband liked rhubarb coffee cakes the best. And when my grandkids visit, I might add a little unexpected treat like chocolate chips," she says.

RECIPE: Thelma’s Classic Sour Cream Coffee Cake

1970s: Farm fresh goodness

A growing interest in health and fitness emerged and interest in "natural" foods blossomed. The number of television chefs and cooking schools grew, as did a revived interest in Canada’s culinary heritage, leading to a growing number of farmers’ markets. With an emphasis on homegrown produce and natural ingredients, squares and bars made with granola, butter and fruit were a suburban staple. "My mom made date squares all the time, at least a few times a month," says Elaine Vanden Hengel of Seaforth, Ontario. "The buttery sweet flavour and the aroma of cinnamon and dates were absolutely irresistible."

RECIPE: Elaine’s Date Squares

1980s: Indulgence abounds

The ‘80s marked the peak of indulgence for bakers as home entertaining and decadent desserts reigned supreme. Even everyday baked goods like cookies got an indulgent makeover and "cookie swaps" grew in popularity. Frances Johnston, a sixth-generation farmer always baked with foods fresh from her farm. "We always used butter and we always made cookies and tea biscuits over cakes – the more decadent, the better," says Johnston, whose Brampton farm has been in the family for 160 years.

RECIPE: Frances’ Triple Chocolate Chunk Cookies

1990s: Light and fresh

In the economic recession of the early ‘90s, Canadians resorted to a back-to-basics approach to baking. As they embraced the social phenomenon called "cocooning" – staying in and enjoying prepared comfort foods – low fat ruled grocery lists. Although bakers made convenience and speed a priority, they wouldn’t sacrifice taste. Fresh, local ingredients flourished, and simpler, and healthier desserts emerged. "I love baking pies, cheesecakes and butter tarts – that’s my specialty," says Anne Horsley of Shelburne, Ontario, a former caterer for the Shelburne Agricultural Society and the county milk committee. "My husband still loves a classic lemon cheesecake, but he’s diabetic. So, I make what I like to call a ‘lightened- up’ lemon cheesecake pie, which is still as flavourful and rich as ever."

RECIPE: Anne’s Lightened-Up Lemon Cheesecake Pie

2000s: Global influence and real food

Since the beginning of the new millennium, Canadians have been enjoying exotic flavours and a resurgence in real food. From the slow food movement to the 100-mile food trend, real ingredients like quality butter are now having an impact on baking habits. In addition, nostalgic recipes from the past are making a comeback, so it’s not surprising to see that cupcakes, a culinary delight for generations, have re-emerged as a star dessert. Always a popular treat for kids’ birthdays, cupcakes have quickly become a trendy favourite for teens, brides, and adult celebrations. To celebrate its 50th anniversary, Gay Lea Foods has created a Golden Anniversary Buttercream Cupcake recipe, with variations for any occasion. "Cupcakes are so incredibly versatile, they can be used to mark any special occasion imaginable," Coburn says. "From birthdays to thank you gifts to office parties, cupcakes can be playful, elegant, ornate, simple, or sophisticated," says Coburn. "Cupcakes can say it all."

RECIPE: Golden Anniversary Buttercream Cupcake Recipe

 

Courtesy Gay Lea Foods