Gingerbread Cake

Ingredients

• i lb. flour.
• 1 oz. blanched and chopped almonds,
• 1 teaspoonful ground ginger.
• I teaspoonful carbonate of soda.
• 1 pinch of salt.
• ^ gill warm milk.
• 2 oz. brown sugar.
• | lb. golden syrup.
• 1 small egg.
• 2 oz. butter.

Method

1. 1

   Beat all the ingredients well together for 0.5 of an hour, turn the mixture into a well greased cake-tin, place a few shredded almonds on top and bake in a slow oven for 2 hours.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 85. The excerpt below is the record exactly as published.

i lb. flour. | lb. castor sugar. 3 oz. powdered chocolate. 1 teaspoonful 1 egg. Half a teacupful of milk. Vanilla essence, making- pov\ der. Beat the egg and milk together, and add a few drops of vanilla essence. Sift in the dry ingredients, and add the baking-powder just before baking. Pour the mixture into a well buttered shallow tin, and bake in a brisk oven about ^ an hour. When cold, ice it with chocolate glaze and sprinkle it with chopped pistachio nuts. Cut it into fingers when it is set. CHOLLAS. Proceed as for Vienna bread (see page 163|) ; turn the dough, after it has risen 3 to 4 four hours, on to a floured board ; cut off 2 good sized pieces to form the under part of the twists, then cut off 6 small pieces, roll each with the palm of your hand into a long thin roll and make them into 2 plaits of 3 each to form the tops of the twists ; brush the top of each loaf with beaten yolk of egg, place the plait on top, brush that with egg and sprinkle with poppy-seeds. Bake on a floured tin in a quick oven about ^ an hour. If it sounds hollow when tapped under- neath, the bread is done. LITTLE COFFEE CAKES. } lb. flour. 4 eggs. 6 oz castor sugar. 10 oz. icing sugar. 2 dessertspoonsful coffee essence. Put the eggs, sugar and 1 dessertspoonful coffee essence into a saucepan, beat well, and whisk over boiling water till the mixture is warm. Then beat off the fire till cold and stiff. Add the flour gradually, and when well mixed, pour into a well 15G DAINTY DINNERS AND DISHES. greased flat tin. Bake from 20 to 30 minutes, and when cold, cut into fingers and ice with coffee glaze and decorate with white icing. Coffee glaze : Melt 6 oz. icing sugar, 1 tablespoonful water, and 1 dessertspoonful coffee essence over the fire till warm and liquid. Pour it over the fingers, and when cold, decorate the outside with white icing through an icing tube. White icing : £ lb. icing sugar stirred into a small egg white. It must be stirred 20 to 30 minutes till quite stiff and smooth, or it will not go through the tube easily. CURRANT LOAF. 2 lbs. of dough. | 3 oz. well washed currants. 2 oz. brown sugar. Set the dough to rise till ready to use it. Work the sugar and currants into It and set it to rise again. Pat it into a bread- tin and bake like ordinary bread. If it sounds hollow when tapped, it is done. 4 oz. butter. 3 oz. flour. 2 oz. castor su gar. DAINTY CAKE. 2 eggs. G drops orange-flower water. 4 lemon. Beat the butter and sugar together, add the yolks of eggs, then the flour and orange-flower water, and the grated lemon rind. When thoroughly mixed, add the stiffly beateu whites of eggs. Half fill small buttered tins, sprinkle the top with blanched and chopped almonds, and bake a delicate brown. DUNDEE CAKE. £ lb. Vienna flour. \ lb. butter. \ lb. castor sugar. 3 oz. sultanas. 2 oz. currants. The rind of 1 lemon. 2 oz. chopped peel. 1 teaspoonful baking-powder. 3 eggs. 2 tablespoonsful milk. 2 oz. almonds. Bub the butter into the flour, add the sultanas, currants, chopped lemon rind and candied peel, and then the sugar and baking-powder. Break the eggs into a basin, whip them tho- roughly, add the milk, and mix all into the dry ingredients. Pour into a well buttered and papered tin, and cover the top with split and blanched almonds. Bake about lj hours. CAKES, bread and biscuits. 157 FAIRY CAKES. 2 eggs. 1 teaspoonful baking-powder. Their weight in castor sugar. Ratafia or almond flavouring. The weight of 1 egg in butter, ltemylina cornflour, and fine flour. Cream the butter and sugar together, add the well beaten eggs ; mix the flour and cornflour and baking-powder together, and sift it in to the mixture gradually. Flavour it with almond or ratafia essence, and bake in little buttered tins. Scatter a few chopped almonds on the top of each cake before baking. LITTLE FRUIT CAKES. 3 oz. castor sugar. 3 oz. butter. 2 eggs. 5 oz. flour. i teaspoonful Beat the butter and sugar 3 oz. glace cherries. 1 oz. angelica. 1 oz. cition peel. Few drops essence of lemon, baking-powder. to a cream, add the flour and eggs alternately, then the fruit, cut small, and lastly, the baking- powder. Mix well and quickly, half till well buttered fancy moulds or patty-pans with the mixture and bake in a moderate oven from 15 to 20 minutes. GINGER ^ lb. flour. | lb. castor sugar, j lb. butter. BISCUITS. ^ oz. ground ginger. 1 po'er x A little milk if necessary. Partly melt the butter, mix in the flour, sugar and ginger, beat up the egg, pour part of it into the mixture, use enough egg and milk to make a very stiff paste, turn it on to a board, roll it out* to a \ inch in thickness, cut in rounds, place them on a greased tin, and bake in a moderate oven 10 to 15 minutes. i lb. flour. GINGERBREAD CAKE. 1 oz. blanched and chopped almonds, i teaspoonful ground ginger. I teaspoonful carbonate of soda. 1 pinch of salt. ^ gill warm milk. Beat all the ingredients well together for \ of an hour, turn the mixture into a well greased cake-tin, place a few shredded almonds on top and bake in a slow oven for 2 hours. 2 oz. brown sugar. | lb. golden syrup. 1 small egg. 2 oz. butter.

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