Ginger Cake

Ingredients

• 10 oz. flour
• 1 lb. butter
• 0.5 lb. castor sugar
• 3 oz. preserved ginger
• 4 eggs
• 1 teaspoonful grated ginger
• 1 teaspoonful baking powder
• A little grated lemon rind
• A tablespoonful syrup

Method

1. 1

   Beat the butter and sugar to a cream, heat up the eggs, and add to them the syrup from the ginger; add the eggs alternately with the flour, sifted, to the butter and sugar; beat thoroughly, and lastly add the baking powder and the ginger; cut in 0.5 inch squares; bake in a moderate oven 1.5 hours.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 56. The excerpt below is the record exactly as published.

^ lb. butter No. 280. EASTER CAKE. G oz. currants ^ wine glass of brandy I teaspoonful allspice Dissolve the butter ini the brandy, but do not allow it to boil ; mix all together with the dissolved butter ; roll out ^ inch thick, cut in rounds, and bake 30 minutes in not too hot an oven ; serve with castor sugar dusted over the top. These will keep for some time. . . No. 281. ECCLES CAKE. 2 oz. currants Some scraps puff pastry 1 oz. candied peel, finely minced 1 oz. sugar Roll out the pastry, about 9 inches wide, lay along one side the currants, sugar, and peel, roll up like a roly-poly, cut in pieces about 1 inch, roll out flat, keeping the currants in the cgntre ; if not round, cut with a round cutter ; paint over with vater, and sprinkle with coarse sugar. Bake 8 to 1(> minutes. No. 282. GINGER BREAD SPONGE. ^ lb. golden syrup 2 oz. butter 1 large egg or 2 small ones i oz. ground ginger 10 oz. fiour 2 oz. brown sugar About 2 tablespoonfuls milk 1 small teaspoonful allspice ^ teaspoonful soda Pass the flour through a sieve into a basin, mix with it the ginger, allspice, and sugar ; put the milk, syrup, butter. 120 \ k and soda into a saucepan, heat until all is dissolved, add this to the flour, also the egg, -well beaten ; mix thoroughly, and pour into a mould well lined with buttered paper. Bake 1 to 1^ hours. No. 283. GINGER BUNS i ft. flour 1^ teaspoonfuls baking powder 1 teaspoonful grated ginger Pinch salt 1 egg 1^ oz. butter l| oz. dripping or lard 3 oz. brown sugar 1 oz. mixed candied peel A little milk Rub the butter and dripping into the flour, add all the dry ingredients ; beat up the egg with a little milk, add to flour &c., mix thoroughly ; divide in 12 small heaps on a greased tin ; hake 15 minutes in a rather hot oven. No. 284. GINGER CAKE. 10 oz. flour i lb. butter J lb. castor sugar 3 oz. preserved ginger 4 eggs i teaspoonful grated ginger 1 teaspoonful baking powder A little grated lemon rind A tablespoonful syrup Beat the butter and sugar to a cream, heat up the eggs, and add to them the syrup from the ginger; add the eggs alternately with the flour, sifted, to the butter and sugar ; beat thoroughly, and lastly add the baking powder and the ginger ; cut in f inch squares ; bake in a moderate oven l-^- hours. LONDON BUNS. 1 lb. flour ^ lb. castor sugar

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