Gingerbread Cake

Ingredients

• One and a half pounds of Flour
• One pound of Golden Syrup
• Half a pound of Lard
• Half a pound of Sugar
• Two tablespoonfuls of Ground Ginger
• Three Eggs
• Two tablespoonfuls of Milk
• One small teaspoonful of Carbonate of Soda
• Two ounces of Chopped Candied Peel

Method

1. 1

   Put the lard, sugar and syrup into a stewpan and melt them gradually.

2. 2

   Rub the ginger and flour through a sieve into a large basin.

3. 3

   Pour the lard, sugar and syrup into the centre of the flour and stir round with a wooden spoon.

4. 4

   Dissolve the carbonate of soda in the milk and stir into the mixture with the well-beaten eggs.

5. 5

   Beat from ten to fifteen minutes.

6. 6

   Add the candied peel and if liked a few almonds, blanched and split.

7. 7

   Grease a dripping-tin very well.

8. 8

   Pour in the mixture and bake in a very slow oven about one and a half hours.

Nutrition per serving

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 37. The excerpt below is the record exactly as published.

GINGERBREAD CAKE Ingredients : One and a half pounds of Flour One pound of Golden Syrup Half a pound of Lard Half a pound of Sugar Two tablespoonfuls of Ground Ginger 100 CAKES AND BISCUITS Three Eggs Two tablespoonfuls of Milk One small teaspoonful of Carbonate of Soda Two ounces of Chopped Candied Peel

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