Egyptian Cake

Ingredients

• Five breakfastcupfuls of flour
• Two eggs
• One breakfastcupful of treacle
• One ounce of ground ginger
• One breakfastcupful of sugar
• One breakfastcupful of butter
• One breakfastcupful of cream
• Half a pound of stoned raisins
• Half a pound of currants
• Two teaspoonfuls of common vinegar
• Two teaspoonfuls of carbonate of soda

Method

1. 1

   Stone the raisins and clean the currants; put the flour, sugar, ginger, and carbonate of soda into a basin; rub in the butter very smoothly, and add the raisins and currants; beat up the eggs, warm the treacle, stir these with the cream and vinegar to the dry ingredients, and mix all thoroughly together.

2. 2

   Put the mixture into two cake tins lined with buttered paper, and bake in a slow oven for two hours.

3. 3

   This quantity makes two good-sized cakes.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 47. The excerpt below is the record exactly as published.

EQYPTIAN CAKE Ingredients Five breakfastcupfuls of flour. Two eggs. One breakfastcupful of treacle. One ounce of ground ginger. One breakfastcupful of sugar. Two teaspoonfuls of common One breakfastcupful of butler. vinegar. One breakfastcupful of cream. Two teaspoonfuls of carbonate Half a pound of stoned raisins. of soda. Half a pound of currants. Stone the raisins and clean the currants; put the flour, sugar, ginger, and carbonate of soda into a basin; rub in the butter very smoothly, and add the raisins and currants; beat up the eggs, warm the treacle, stir these with the cream and vinegar to the dry ingredients, and mix all thoroughly together. Put the mixture into two cake tins lined with buttered paper, and bake in a slow 134 OCKLYE COOKERY BOOK oven for two hours. This quantity makes two good-sized cakes. QINQER BISCUITS Ingredients Three-quarters of a pound of Half a pound of treacle. flour. Half an ounce of ground ginger. A quarter of a pound of butter. Three tablespoonfuls of brandy. A quarter of a pound of sugar. Put the flour, ground ginger, and sugar into a basin, rub in the butter very smoothly, add the treacle and brandy, and mix well together into a stiff paste. Roll it out on a floured board until fairly thin, cut into rounds, put them on a greased baking sheet, glaze them over with a little milk, and bake in a moderate oven for about fifteen minutes. This quantity makes rather more than seventy biscuits. TRANSPARENT QINQERBREAD Ingredients Half a pound of treacle. Half an ounce of ground ginger. A quarter of a pound of sugar. One dessertspoonful of brandy. Six ounces of butter. A little grated lemon peel. Half a pound of flour. Rub the butter smoothly into the flour; add the sugar, ginger, lemon peel, treacle, and brandy, and mix it all together thoroughly. Spread it thinly over a tin, bake it in a slow oven, cut It Into squares while hot, and roll them over a stick, leaving them to get cold. They must be kept in a tin in a dry place. If wanted for a dinner sweet, they may be rolled on cornet tins, and filled at the moment of serving with whipped cream flavoured with a little brandv. BREAD, CAKES, AND PASTRY 135 QINQERBREAD LOAF Ingredients One pound and a half of treacle. Two ounces of candied orange One pound and a half of flour. and lemon peel. Half a pound of butter. One teaspoonful of carbonate of One ounce of ground ginger. soda. Three eggs. Sift the flour and carbonate of soda into a basin, add the ground ging-er, rub in the butter, and add the chopped peel. Beat up the eggs, and add the treacle. Mix these with the dry ingredients. Put the mixture into a cake tin, lined with buttered paper, and bake in a moderately slow oven for two and a half hours. SOFT GINGER CAKE Ingredients One breakfastcupful of butter

Cook this with the app: pantry check, scaling, and the assistant.