Ginger Cake (No. 2)

Ingredients

• I teacupful of butter
• teacupfuls of sugar
• 3 teacupfuls of flour
• i teacupful milk
• 4 eggs
• I heaped teaspoonful baking powder
• I teaspoon ful of essence of vanilla
• I leacupful preserved ginger

Method

1. 1

   Beat butter and sugar to a cream, whisk the eggs for 5 minutes, then add the milk and mix well.

2. 2

   Add the flour mixed with the baking powder, then add the ginger, and last of all the essence.

3. 3

   Beat thoroughly and bake in a moderate oven for 1.5 hours.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 59. The excerpt below is the record exactly as published.

GINGER CAKE (No. 2). I teacupful of butter, teacupfuls of .sugar. 3 teacupfuls of flour, i teacupful milk. 4 eggs. I heaped teaspoonful baking powder. I teaspoon ful of essence of vanilla. I leacupful preserved ginger

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