German Cakes

Ingredients

• 0.5 lb. flour
• 1 tea-sp. ground ginger
• 0.5 lb. butter
• 1 egg
• 0.5 tea-sp. ground cinnamon
• 1 tea-sp. baking powder
• 0.5 lb. castor sugar
• Some jam

Method

1. 1

   Sieve dry ingredients into a basin and rub in the butter until free from lumps.

2. 2

   Beat the egg and add to the mixture, forming a paste.

3. 3

   Knead lightly, divide into two pieces, roll into rounds, and line a greased plate with one piece.

4. 4

   Spread jam, wet edges, cover with the second piece, press edges, trim, brush with egg white or water, dredge with sugar, and bake in a moderate oven.

5. 5

   Cut into triangular pieces and serve hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 926. The excerpt below is the record exactly as published.

. | lb. butter. | lb. castor sugar. 4 eggs. | lb. sultanas. 1 lb. currants. 10 oz. candied peel. 4 oz. sweet almonds. 1 tea-sp. baking powder. Grated rind of 1 lemon. First prepare the fruit, and line a cake tin ready for the cake. Beat the butter to a light creamy consistency, sieve the sugar on the top, and mix well together. Add the flour and eggs by degrees, and beat all together for 15 minutes. Add the fruit at the last (reserving a few of the almonds), with the baking powder and grated lemon rind, mix lightly, but do not beat again. Pour the mixture into the prepared tin, and bake in a moderate oven. When cooked, brush the top of the cake over with white of egg, sprinkle it with the remainder of the almonds, and return to the oven for a few minutes to brown the almonds. Allow the cake to remain in the tin for a few minutes before turning it out, then cool on a wire stand. Time to bake, 1J to 2 hours. Probable cost, 2s. 3d. 2780. German Cakes \ lb. flour. | l tea-sp. ground ginger. | lb. butter. 1 egg. \ tea-sp. ground cinna- 1 tea-sp. baking powder. mon. J lb. castor sugar. | Some jam. Sieve all the dry ingredients into a basin and rub in the butter with the tips of the fingers until free from lumps. Beat up the egg in a smaller basin and add it to the other mixture, forming all into a Easte. Turn out on a floured board and knead ghtly until free from cracks. Then divide the paste into two equal-sized pieces and roll them into rounds the size of a dinner plate. Grease an old plate that will stand the heat of the oven, or a tin of similar shape and size, and line it with one of the pieces of paste. Spread the jam at the foot, and wet round the edges. Lay the other piece of paste on the top, and press the two edges well together. Trim and mark round the edges with a knife. Brush over with a little white of egg or water, and dredge with sugar. Bake the cake in a moderate oven, and when ready, cut in triangular- shaped pieces, and serve hot if possible. Time to bake, £ hour. Probable cost, lOd. 2781. German Pound Cake 6 oz. butter. 6 oz. castor sugar. 10 oz. flour. Grated rind of J lemon. | lb. sultanas. | lb. candied peel. 5 eggs. | tea-sp. baking powder. First prepare the fruit (see p. 551) and mix it with 1 table-spoonful of the flour. Then beat the butter to a cream, sieve the sugar on the top, and mix well together. Add the grated lemon rind, one egg, and a little of the flour sieved, and mix well for a few minutes. Add the second egg and a little more flour, and so on, repeating this process until all the eggs and flour have been added. Beat all together for about 10 minutes, lifting the mixture well up in the spoon so as to introduce some air. Mix in the fruit and baking powder at the last, but do not beat again, or the fruit will be inclined to fall in the baking. Pour the mixture into a lined cake tin, and bake in a moderate oven until thor oughly cooked and nicely browned. When ready, remove the cake from the oven, allow it to stand a few minutes, then turn on to a wire stand to cool. Time to bake, about 2 hours. Probable cost, Is. 9 d. BREAD, BISCUITS, AND CAKES 579 2782. Gingerbread, 1 1 lb. flour, £ lb. sugar. | lb. butter, lard, or dripping. | lb. syrup or treacle. 2 oz. sweet almonds. 1 gill buttermilk or water. 2 eggs. £ lb. candied peel. 1 dessert-sp. ground ginger. 1 tea-sp. ground cinna- mon. 1 tea-sp. baking soda. A pinch of cayenne. Sieve the flour, spices, and soda into a large basin, and rub in the fat until free from lumps. Add the sugar, peel finely shred, and the almonds blanched and shred, and mix well. Make a well in the centre, pour in the treacle or syrup slightly warmed, the eggs well beaten, and the buttermilk or water. Mix in the dry ingredients from the sides of the basin, and beat all well for a few minutes. Pour the mixture into a greased shallow tin, and bake in a moderate oven until firm to the touch. Note. — The fruit may be omitted from this re- cipe, or sultanas or currants added as desired. Time to bake, 1 to 1£ hour. Probable cost, Is. 1 lb. flour. 1 lb. treacle. £ lb. butter. | lb. sugar. £ oz. ground ginger. 2 oz. sweet almonds. 2783. Gingerbread, 2 A pinch of powdered cloves. The grated rind of £ lemon. £ tea-sp. carbonate of soda. 1 egg. the dry ingredients mixed together in a basin. Stir until well mixed, then bake in a shallow greased tin in a very moderate oven. Time to bake, about 1 hour. Probable cost, 7 d 2786. Queen’s Gingerbread 14 oz. moist sugar. 1£ lbs. flour. £ lb. sweet almonds. £ oz. mixed spice. 1 lb. honey. £ oz. ground cinnamon. £ oz. ground ginger. £ lb. candied peel. Grated rind of £ lemon. 1 wineglassful water. Put the honey and water into a small lined sauce- pan, and heat them slowly over the fire. Sieve the flour and spices into a basin, add the almonds blanched and shred, peel finely shred, sugar, and grated lemon rind. Mix all together, and make a well in the centre. Pour in the honey and the water, and beat together for a few minutes. Allow the mixture to stand overnight, then put it in a well- greased and shallow tin, and bake in a moderate oven until firm to the touch. After removing the cake from the oven, let it remain a few minutes in the tin before turning it out. Cut in small square pieces. Time to bake, about £ hour. Probable cost, Is. U. 2787. Ginger and Chocolate Cake Sieve the flour, soda, and spices into a basin, add the grated lemon rind, and the almonds blanched and split, mix well, and make a well in the centre. Put the sugar and treacle into a saucepan, and heat them gradually over the fire until they reach boiling point. Add the butter, and when this is melted, pour it into the centre of the dry ingredi- ents. Add the egg, and beat all together for ten minutes. Put the mixture into a well-greased and rather shallow tin, and bake in a very moderate oven until firm to the touch. Time to bake, I to 1£ hour. Probable cost, Is. 2784. Nuremberg Gingerbread £ lb. flour. £ lb rice flour. £ lb. butter. | lb. castor sugar. 2 tea-sps. ground ginger. £ lb. glac6 ginger. £ lb. mixed peel. 2 oz. grated chocolate. 2 oz. ground almonds. 2 table-sps. treacle. 7 eggs. Rind of 1 lemon. £ oz. carbonate of soda. £ oz. ground ginger. £ tea-sp. ground cinna- mon

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