German Cake

Ingredients

• i lb. Flour
• i lb. Butter
• J lb. Sugar
• 1 Egg
• 1 teaspoonful Baking Powder
• i teaspoonful Essence of Lemon

Method

1. 1

   Mix dry materials with butter, add egg and milk if required, butter a plate, layer with jam, cover, and bake for about half an hour in a slow oven.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 155. The excerpt below is the record exactly as published.

German Cake. i lb. Flour, i lb. Butter, J lb. Sugar, 1 Egg, 1 teaspoonful Baking Powder, i teaepoonful Essence of Lemon. Mix dry materials with butter ; put in egg (switched) and a little milk if required. Butter a plate, put on half, and spread jam over it ; put on other half, and pinch the edges. Bake about | hour in slow oven. Ging-erforead (1). 1 lb. dry Flour, 3 oz. Butter, 3 oz. Sugar, i oz. Ground Ginger, a small tea- spoonful Baking Soda, 1 Egg, 1 teacupful Treacle'. Mix treacle with warm milk ; put into a weU buttered tin, and bake directly for J hour. Wlien done, let it cool a few minutes, and, where there is not a sieve, let it lean, to allow the steam to escape. Notes. — (1) A cake containing treacle does not require a very hot oven, as it is liable to bum. (2) Half white flour and half whole-meal makes gingerbread very wholesome. J 166 TRIED FAVOURITES COOKERY BOOK. Ging^erbread (2). 1 lb. Treacle, IJ lb. Flour, i lb. liutter, i lb. Brown Sutar, 1 oz. Ground Ginger, ^ oz. Ground Allspice, 1 teaspoouful Bi-carbonate of Soda. 3 Enas i pint Milk (warm). Put the flour into a basin with the sugar, ginger, and spice ; mix them together. Warm the butter, and add it with the treacle to the other ingredients ; stir well. Dissolve the soda in the wanu milk, and mix it ; then add the eggs (well beaten). . Pour all into a shallow, well- buttered tin, and bake 1 hour or longer. Just befoi'e it is done brush the top over -with the yolk of an egg, mixed with a little milk. Gingferbread (3). 1 lb. Flour, 4 oz. Butter, 4 oz. Peel and Currants, 3 oz. Ground Sugar, ^ oz. Spice, 2 Eggs, -t lb. Treacle. Mix all together, and moisten with butter-milk. Bake in moder- ate oven for nearly 1 hour. Gingerbread (4). 2 lb. Flour, i lb. Butter, i lb. Sugar, ^ lb. Sultana Raisins, i oz. Peel, i lb. Almonds, 6 oz. Syrup, 6 oz. Treacle, 1 oz. Ground Ginger, 1 oz. Ground Cinnamon, J teaspoonful black Pepper, same of Jamaica Pepper, 1 oz. Bi-carbonate of Soda, 3 Eggs, and as much milk as makes into a light dough. Mix all together and bake in a slow oven for 2 or 2^ hours. Parkin Gingerbread (5). lb. Flour, i lb. Rice Flour, 1 good handful Oatmeal, 3 teaspoonfuls each ' of Baking Soda, Ground Ginger, and Allspice, i lb. Brown Sugar, 1 lb. Salt Butter, i lb. Syrup, i lb. Treacle, 3 Eggs. Melt syrup, treacle, and butter in oven. Mix all dry ingredients together. Switch each egg separately. Fire in a moderate oven and watch carefully. Gold and Silver Cakes. (To be made together, one using yolks of eggs, and the other the whites.) i lb. Sugar, i lb. Flour, i lb. Butter, yolks of 5 Eggs (well beaten), the grated rind of an Orange soaked in juice of a Lemon, i teaspoonful Carbonate of Soda dissolved in i gill Water, a little Essence of Lemon. Beat butter to cream, add sugar, then flour, then yolks. Bmt for 6 minutes, add soda, and lastly strained juice of lemon. Bake about I hour. Silver Cake. i lb. Sugar, i lb. Butter, 6 oz. Flour, whites of 5 Eggs, i teaspoonful Essence of Almon

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