"mandate. He returned to his family home, Lamington House, in Lanarkshire, Scotland, where he died on 16 September 1940, aged 80. Lord Lamington married Mary Houghton Hozier, the youngest daughter of William Hozier, 1st Baron Newlands, on 13 June 1895. They had two children, a son Victor Alexander Brisbane William Cochrane-Baillie (1896-1951, godson of Queen Victoria and in 1940 became the 3rd Baron Lamington) and a daughter Grisell Annabella Gem Cochrane-Baillie (1898-1985). Lord Lamington is best known in Australia for allegedly giving his name to the lamington, a popular Australian cake consisting of a cube of sponge cake dipped in"
"served as Governor of Queensland from 1896 to 1901, or his wife, Lady Lamington. Most sources incline to the former option. The earliest known reference to the naming of the lamington, from June 1927, links the cake to Lord Lamington. The identity of the recipe's inventor has also been debated. Most stories attribute its creation to Lord Lamington's chef, the French-born Armand Galland, who was called upon at short notice to feed unexpected guests. Using only the limited ingredients available, Galland cut up some left-over French vanilla sponge cake baked the day before, dipped the slices in chocolate and set"
"another claims that it was created by Galland at Queensland's Government House in Brisbane during the busy period leading up to Federation in 1901. A further alternative claim is that Lord Lamington's cook, presumably Galland, accidentally dropped a block of sponge cake into a dish of chocolate. It was later discovered that desiccated coconut, sprinkled over the top, made the cakes more appealing. The first known mention of ""Lamington cake"" appears in an 1896 newspaper account of a ""Lamington Function"" at Laidley in Queensland. The event was in honour of Lord Lamington (although it appears he did not attend) and"
"chocolate icing and sprinkled with desiccated coconut. The stories of the creation of the lamington vary widely, although in most versions Lamington's chef Armand Gallan at Queensland's Government House devises the cake either by accident or due to a shortage of ingredients. Lamington is also reported to have referred to the cakes as ""those bloody poofy woolly biscuits"". The Lamington Plateau and National Park in Queensland, Lamington Bridge in Maryborough, Queensland, Mount Lamington (a volcano in Papua New Guinea), and Lamington Road in Mumbai Lamington High School,Hubli were also named after him. Charles Cochrane-Baillie, 2nd Baron Lamington Charles Wallace Alexander"
"them in coconut. Impressed by Galland's creation, Lamington's guests were said to have later asked for the recipe. This version of events is supported by Lady Lamington's memoirs. Coconut was not widely used in European cooking at that time, but was known to Galland whose wife was from Tahiti where coconut was a common ingredient. Another possible inventor is Amy Schauer, cooking instructor at Brisbane's Central Technical College from 1897 to 1938. One account suggests that the lamington was first served in Toowoomba, when Lord Lamington took his entourage to Harlaxton House to escape the steamy heat of Brisbane, whereas"
"also featured ""Lamington Tea"", ""Lamington Soup"" etc, so, in the absence of any description of the cake, the name of the cake might signify nothing more than the name of the event. A 1900 recipe for Lamington Cakes has been found in the ""Queensland Country Life"" newspaper. While the recipe originated in Queensland, it spread quickly, appearing in a Sydney newspaper in 1901 and a New Zealand newspaper in 1902. However, none of these recipes indicate the creator of the recipe nor the reason for its name. Due to an April Fools' Day prank in a New Zealand newspaper on"
"recipe in 1990 and was noted as the most requested recipe in the magazine's history. The cake typically has two or three layers with pecans (or walnuts), mashed bananas, crushed pineapple and cream cheese frosting. Hummingbird cake Hummingbird cake is a banana-pineapple spice cake common in the Southern United States. Ingredients include flour, sugar, salt, vegetable oil, ripe banana, pineapple, cinnamon, pecans, vanilla extract, eggs, and leavening agent. It is often served with cream cheese frosting Created on the island of Jamaica, hummingbird cake was named after the island's national bird, where it is also known as the Doctor Bird"
"Hummingbird cake Hummingbird cake is a banana-pineapple spice cake common in the Southern United States. Ingredients include flour, sugar, salt, vegetable oil, ripe banana, pineapple, cinnamon, pecans, vanilla extract, eggs, and leavening agent. It is often served with cream cheese frosting Created on the island of Jamaica, hummingbird cake was named after the island's national bird, where it is also known as the Doctor Bird cake (Doctor Bird is another name for the island's national bird). In 1979, the Jamaica Tourist Board exported the recipe for hummingbird cake, along with other local Jamaican recipes, in media press kits sent to"
"nephew, Mortimer's engagement to the next door neighbor, Reverend's daughter, Elaine. Lady Baltimore cake A Lady Baltimore Cake is an American white layer cake with fluffy frosting and a fruit and nut filling. The cake is believed to have been created in the Southern United States in the early 20th century, but its exact origins are disputed. The most popular legend of the Lady Baltimore is that Alicia Rhett Mayberry, a Southern belle, baked and served the cake to novelist Owen Wister in Charleston, South Carolina. Wister was said to have been so enamored with the cake that he used"
"British cake decorator uses royal icing as a medium, Joseph Lambeth developed a style by creating layered scrolls with Royal Icing. In some areas, particularly South America, two cakes are presented at weddings. The more traditional tiered cake is the bride's cake, and a second flavor choice is called the ""groom's cake"". This tradition was brought over from England by early American colonists, who considered the white-iced ""Bride's Cake"" too light for masculinity. The groom's cake was usually a dark, liquor-soaked fruitcake, particularly in Virginia. Today groom's cakes are usually chocolate, although the groom often choose another of his favorite"
"tea-time. Dundee cake Dundee cake is a famous traditional Scottish fruit cake with a rich flavour. The cake is often made with currants, sultanas and almonds; sometimes, fruit peel may be added to it. The cake originated in nineteenth-century Scotland, and was originally made as a mass-produced cake by the marmalade company called Keiller's. Keiller's marmalade company first mass-produced the cake commercially and have been claimed to be the originators of the term ""Dundee cake"". However, similar fruit cakes were produced across Scotland. A popular story is that Mary Queen of Scots did not like glace cherries in her cakes,"
"Lady Baltimore cake A Lady Baltimore Cake is an American white layer cake with fluffy frosting and a fruit and nut filling. The cake is believed to have been created in the Southern United States in the early 20th century, but its exact origins are disputed. The most popular legend of the Lady Baltimore is that Alicia Rhett Mayberry, a Southern belle, baked and served the cake to novelist Owen Wister in Charleston, South Carolina. Wister was said to have been so enamored with the cake that he used it as the namesake of his novel, ""Lady Baltimore"". Wister included"
"Blancmange Blancmange (, from ) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, corn starch or Irish moss (a source of carrageenan), and often flavoured with almonds. It is usually set in a mould and served cold. Although traditionally white, blancmanges are frequently given alternative colours. Some similar desserts are French chef 's Bavarian cream, Italy's , China's ""annin tofu"", Turkey's , Hawaiʻi's and Puerto Rico's . The historical blancmange originated some time in the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice and sugar and was"
"as a giant armadillo. Another tradition was to cut a piece of the cake and put it in a small box, then present the box to an unmarried woman attending the wedding. The woman was not expected to eat the cake, but rather to put it under her pillow. Superstition held that this tradition would help an unmarried woman find a husband. Groom's cake A groom's cake is a wedding tradition originating in Victorian England, but observed more often in the modern age in the American South. While a wedding cake may often be decorated in white and light in"
"Tarta de Santiago Torta de Santiago (in Galician) or Tarta de Santiago (in Spanish), literally meaning ""cake of St. James"", is an almond cake or pie from Galicia with origin in the Middle Ages. The Galician name for cake is ""Torta"" whilst it is often referred to ""Tarta"", which is the Spanish word. The filling principally consists of ground almonds, eggs, and sugar, with additional flavouring of lemon zest, sweet wine, brandy, or grape marc, depending on the recipe used. It is a round shape and can be made with or without a base which can be either puff pastry"
"Dundee cake Dundee cake is a famous traditional Scottish fruit cake with a rich flavour. The cake is often made with currants, sultanas and almonds; sometimes, fruit peel may be added to it. The cake originated in nineteenth-century Scotland, and was originally made as a mass-produced cake by the marmalade company called Keiller's. Keiller's marmalade company first mass-produced the cake commercially and have been claimed to be the originators of the term ""Dundee cake"". However, similar fruit cakes were produced across Scotland. A popular story is that Mary Queen of Scots did not like glace cherries in her cakes, so"
"Clam cake Clam cakes (also known as clam fritters) are a New England food, most commonly found in Rhode Island although they can also be found in Connecticut, Maine, and Massachusetts. Each clam cake is a deep fried ball-shaped mixture containing chopped clam (usually quahog) combined with various other ingredients to give it a firm consistency once fried. The batter is made from flour, milk, clam juice, eggs and a leavening agent, typically baking powder. Hank Shaw once described it as, ""think clam beignet, or donut hole. Only savory. Crispy, golden brown on the outside, pillowy and light on the"
"decorated with snow scenes, holly leaves, and berries (real or artificial), or tiny decorative robins or snowmen. It is also the tradition for this kind of cake to be served at weddings as part of the dessert course. In Yorkshire, it is often served accompanied with cheese. Fruitcakes in the United Kingdom often contain currants and glace cherries, an example of this type being the Genoa cake. One type of cake that originated in Scotland is the Dundee Cake, a type of fruitcake which does not contain glace cherries. This is a fruitcake that is decorated with almonds, and which"
"Gâteau nantais Gâteau nantais is a cake originating in the city of Nantes in France. ""Gâteau nantais"" is a soft, round pound cake, made of flour, sugar, salted butter, eggs, and almond meal, then dampened with a punch of rum and lemon, sometimes with an apricot gelée centre. The round shaped cake top is topped with a white glaze thinned with rum, although lemon or orange blossom water can be substituted if the cake is to be served to children. It is recommended to make the cake a day before it is intended to be served. It keeps very well."
"some 200 years before his birth. Different towns had their own recipes and shapes of the Simnel cake. Bury, Devizes and Shrewsbury produced large numbers to their own recipes, but it is the Shrewsbury version that became most popular and well known. Simnel cake Simnel cake is a light fruit cake eaten during the Easter period in the United Kingdom, Ireland and some other countries. It is distinguished by two layers of almond paste or marzipan, one in the middle and one on top. The top layer is capped by a circle of ""eggs"" made of the same paste, and"
"treat, is almost identical to the Scottish recipe. Crumpet A crumpet is a small griddle cake made from an unsweetened batter of water or milk, flour and yeast, eaten in the United Kingdom, the Republic of Ireland, and some areas of the Commonwealth. Crumpets are regionally known as pikelets, a name also applied to a thinner, more pancake-like griddle cake: a type of the latter is referred to as a ""crumpet"" in Scotland. Crumpets have been variously described as originating in Wales or as part of the Anglo-Saxon diet, based on proposed etymologies of the word. In either case breads"
"was a former kingdom of Spain, comprising its north-central provinces, thus ""Pain d'Espagne"" and other variants are quasi-synonymous to ""bread from Castile""). A similar cake, called ""taisan"", is a traditional dessert in Pampanga province in the Philippines. In the 16th century, the Portuguese reached Japan and soon started trade and missionary work. Nagasaki was then the only Japanese port open for foreign commerce. The Portuguese introduced many then-unusual things, such as guns, tobacco, and pumpkins. The cake could be stored for a long period of time, and so was useful for the sailors who were out on the sea for"
"the best-selling dessert at the restaurant. The recipe for ""The Governor"" included ""a layer of dense, flourless chocolate cake made with Callebaut dark chocolate from Belgium,"" and ""topped with chocolate mousse, then with another Callebaut chocolate cake with another layer of mousse."" Finally, the entire dessert is ""drizzled with a chocolate ganache."" In 2007, Symington revealed he was a witness to the Phoenix Lights, a mass UFO sighting that took place on March 13, 1997, a decade before his admission. In an interview with ""The Daily Courier"", Symington stated, ""I'm a pilot and I know just about every machine that"
"Humbug (sweet) Humbugs are a traditional hard boiled sweet available in the United Kingdom, Ireland, South Africa, Canada, Australia, and New Zealand. They are usually flavoured with peppermint and striped in two different colours (often black and white). Humbugs may be cylinders with rounded ends wrapped in a twist of cellophane, or more traditionally tetrahedral formed from pinched cylinders with a 90-degree turn between one end and the other (shaped like a pyramid with rounded edges) loose in a bag. Records of humbugs exist from as early as the 1820s, and they are referred to in the 1863 book ""Sylvia's"
"Tarte Tatin The tarte Tatin (), named after the hotel serving it as its signature dish, is an upside-down pastry in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years. The tarte Tatin was created accidentally at the Hotel Tatin in Lamotte-Beuvron, France, about 100 miles (160 km) south of Paris, in the 1880s. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart's origin, but the most common is that Stéphanie"
"are a chocolate coated-marshmallow treat of Australia, which are available in milk and dark chocolate varieties, and are similar in appearance to a Tunnock's teacake. In South Africa, a similar confection is Sweetie Pies, originally made by Cadbury's but now by Beyers. In New Zealand, a common chocolate-coated marshmallow treat is the chocolate fish. A fish-shaped delicacy, 12 to 20 centimeters (5 to 8 inches) in length, it is made of pink or white marshmallow covered in a thin layer of milk chocolate. The milk chocolate's texture features scale-like ripples on the fish, created by the fish moving under a"
"who prepared battercakes or waffles for breakfast, and he would even make a couple of Lane cakes for Christmas. Since this cake recipe required a strong dose of bourbon, it was just for the adult relatives, doctors, nurses, and other friends who would be invited to our house for eggnog."" In May 2016 Lane cake became the official state cake of Alabama. Lane cake Lane cake, also known as prize cake or Alabama Lane cake, is a bourbon-laced baked cake traditional in the American South. According to food scholar Neil Ravenna, the inventor was Emma Rylander Lane, of Clayton, Alabama,"
"as more traditional. A similar dessert is Lancing mess (which uses bananas), served throughout the year at Lancing College in West Sussex, England. The word ""mess"" may refer to the appearance of the dish, or may be used in the sense of ""a quantity of food"", particularly ""a prepared dish of soft food"" or ""a mixture of ingredients cooked or eaten together"". Eton mess Eton mess is a traditional English dessert consisting of a mixture of strawberries, broken meringue, and whipped double cream. First mentioned in print in 1893, it is commonly believed to originate from Eton College and is"
"usually pure thick custard, less commonly combined with meringue (whipped egg whites and sugar) creme. A similar recipe with only meringue filling is called Šampita. In Australia, the dish is more commonly known as a 'vanilla slice'. Cremeschnitte A cremeschnitte (, , , , , , , , ) is a chantilly and custard cream cake dessert popular in several Central European countries. There are many regional variations, but they all include a puff pastry base and custard cream. In Slovenia, kremna rezina is commonly associated with the town of Bled, an Alpine tourist destination in northwestern Slovenia. The recipe"
"dripping cake. There is some dispute as to which area of England recorded the original recipe. In Hampshire a form of the cake was made without currants and it can still be bought in the county and neighbouring Sussex. Versions of the cake are also baked in the West Country particularly in Gloucestershire, Wiltshire. These are areas of England where pig farming (of which lard is a product) has traditionally been a mainstay of the agricultural economy. Despite contemporary concerns about high-calorie, high-fat foods, it is still widely eaten, appearing on the menu at the Royal United Hospital, Bath and"
"to a small scale. In the early to mid-1800s, the marshmallow had made its way to France where confectioners augmented the plant's traditional medicinal value with indulgent ingredients utilized by the Egyptians. Owners of small candy stores would whip the sap from the mallow root into a fluffy candy mold. This candy was called Pâte de Guimauve. It was a spongy-soft dessert made from whipping dried marshmallow roots with sugar, water, and egg whites. It was sold in bar form as a lozenge. Drying and preparing of the marshmallow took one to two days before the final product could be"
"Llapingacho Llapingachos are fried potato cakes that originated in Ecuador. They are usually served with a peanut sauce. The dish is similar to Colombian arepas. The potato patties or thick pancakes are stuffed with cheese and cooked on a hot griddle until crispy brown. In Ecuador they are sometimes made with mashed, cooked yuca, or cassava, instead of potato. The yuca or cassava root used to make llapingachos is not to be confused with the similarly spelled ""yucca"", the roots of which are generally not edible. Llapingachos originated in Ambato, Ecuador. It is fried, mashed potato surrounding a center of"
"by the chewy caramel and decadent chocolate. Some of the first known recipes and references are in Australian journals and cookbooks from the 1970s, most notably in ""The Australian Women's Weekly,"" where it is known as ""caramel slice"". An alternative name ""millionaire's shortbread"" of this decadent confection seems to have originated in Scotland. Highlighting just how popular this confection has become outside of Australia and Britain, the dessert was featured in a 2018 episode of ""America's Test Kitchen"", accompanied by a recipe. The name millionaire shortbread comes from the rich variety of ingredients included in these patisseries, although different countries"