Ginger Cake

Ingredients

• One pound of flour
• twelve ounces of fresh butter
• twelve ounces of pounded sugar
• two ounces of ground Jamaica ginger
• eight yolks of eggs

Method

1. 1

   Work all ingredients into a paste, separate into four parts, roll to 1/6 inch thick, and stamp out cakes.

2. 2

   Place on a buttered baking-sheet, brush with paste, sprinkle sugar, and bake until light.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 174. The excerpt below is the record exactly as published.

r, two ounces of pounded sugar, three ounces of Muscatel raisins, two ounces of currants, one ounce of candied citron, a small pinch of saffron (infused in half a gill of boiling water), half a gill of either brandy or rum, a teaspoonful of salt, eight eggs, and half an ounce of German yeast. Dissolve the yeast with one-fourth of flour as in No. 800, and let it rise in the same manner ; meanwhile spread out the remainder of the flour so as to form a well in the centre, dissolve in this the salt with a few drops of tepid water, then with it put the butter, sugar, and broken eggs ; mix the lot thoroughly with the hands on the slab, and work it well by gathering the paste up closely with the hands, and jerk it down on the other part of the paste for about five minutes, and as soon as the sponge is sufficiently 396 PRACTICAL HOUSEHOLD COOKERY. riseoy spread it over the paste and mix both lightly together ; add the stoned raisins and some well- washed currants, candied citron chopped fine, the ram, and the inf asion of saffron; work the whole well together, spread a large monld with batter; half fill it with the paste, and put it in a warm place until it rises to the top of the mould, bake it in a moderately-heated oven to a golden colour, when done turn the baba out of the mould on to a dish, and serve. Note, — The mm or brandy may be omitted, and the baba served with a sauce composed of apricot jam warmed up in a stewpan with half a pint of syrup and a gill of rum, and poured over the baba. 802. GENOESE CAKE. Ingredients : Half a pound each of flour, pounded sugar, and butter, four eggs, half a gill of brandy, and a good pinch of salt. Mix the flour, sugar, eggs, brandy, and salt well together in a basin with a wooden spoon; then add the butter (merely melted by the side of the fire) ; work this well with the paste ; pour it afterwards on a baking-sheet, previously spread with butter, to the thickness of about an eighth of an inch, and bake in a moderately-heated oven to a light colour ; when done, turn it on a sheet of paper, and cut or stamp it out either in circular, oblong, oval, angular, leaf- like, or any other fancy shapes; these should then be decorated with white of egg and sugar prepared as for meringues (No. 867), and ornamented with currants, &a 803. OINGER CAKE. Ingredients : One pound of flour, twelve ounces each of fresh butter and pounded sugar, two ounces of ground Jamaica ginger, and eight yolks of eggs

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