Ginger Cake

Ingredients

• five beaten eggs
• one cupful granulated sugar
• one-fourth teaspoonful ground cloves
• one-fourth teaspoonful cinnamon
• one tablespoonful ground ginger
• one-fourth pound shredded candied lemon and orange peel
• two cupfuls fiour
• one teaspoonful baking powder
• one-half pound Jordan almonds

Method

1. 1

   Mix beaten eggs with sugar, add spices, candied peel, and sifted flour with baking powder.

2. 2

   Mix well, add blanched, browned, and shredded almonds.

3. 3

   Bake in a large pan for half an hour in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 21. The excerpt below is the record exactly as published.

GINGER CAKE. To five beaten eggs mix well one cupful granulated sugar; add one-fourth teaspoonful each ground cloves and cinnamon, one tablespoonful ground ginger, one-fourth pound shredded candied lemon and orange peel, and two cupfuls fiour into which has been well sifted one teaspoon- ful baking powder. When well mixed, add one-half pound Jordan almonds, previously blanched, slightly browned and shredded. Put in large pan and bake one-half hour in moderate oven. DOUGHNUTS. Cream one-half cupful cocoanut or clarified butter with one cupful powdered sugar and one egg, add one and one- half cupfuls sweet milk and one-fourth teaspoonful ground cinnamon. Sift together one and one-half pints flour and one-half teaspoonful baking powder; mix all to a soft dough ; roll out to one-half inch thickness on well-fioured board, cut out with biscuit cutter and boil to dark-brown color in hot cocoanut butter, olive or cooking oil. Serve with powdered sugar. NUT-FRUIT SHORT CAKE. Sift together one teaspoonful baking powder

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