Ginger-bread Cake

Ingredients

• a quarter of a pound of butter
• a pound of flour
• a quarter of a pound of moist sugar
• one ounce of ground ginger
• one ounce of caraway seeds
• one pound of golden syrup
• two well-beaten eggs
• a quarter of an ounce of carbonate of soda
• in a small cup of warm water

Method

1. 1

   Rub the butter into the flour, add sugar, ginger, caraway seeds, candied peel, and chopped almonds.

2. 2

   Mix in golden syrup and beaten eggs.

3. 3

   Dissolve carbonate of soda in warm water and add to the mixture.

4. 4

   Butter a cake-mould, pour in the mixture, and bake for an hour in a brisk oven.

5. 5

   Decorate with blanched almonds before baking.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 154. The excerpt below is the record exactly as published.

Ginger-bread Cake. — Rub a quarter of a pound of butter to a pound of flour, add a quarter of a pound of moist sugar, one ounce of ground ginger, one ounce of caraway seeds, a little candied peel and a few chopped almonds ; then one pound of golden syrup and two well-beaten eggs ; lastly, a quarter of an ounce of carbonate' of soda ; dissolve in a small cup of warm water

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