Gingerbread Cake

Ingredients

• ½ lb. flour (partly rice flour)
• 1 lb. butter
• 1 lb. Demerara sugar
• ½ lb. black treacle
• 2 eggs
• 1 teaspoon of ground ginger
• 1 teaspoon of cinnamon
• 1 teaspoon of carbonate of soda
• 1 teacup of milk

Method

1. 1

   Put the flour and spices into a basin, the butter, sugar, treacle, and milk into a saucepan, and when nearly, but not quite boiling, pour over the eggs (previously well beaten).

2. 2

   Mix well, add to the flour and spices, and stir well together.

3. 3

   Bake in a moderate oven.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 86. The excerpt below is the record exactly as published.

1 lb. butter, | lb. sugar, 2 eggs, 2 teaspoons of baking powder, a little raspberry jam. Rub the butter into the flour, and add the sugar and baking powder. Break in the eggs, and if necessary use a very little milk. Knead lightly, and cut into rounds not more than half an inch thick. Spread a little jam on one and put another round on the top, and pinch it together round the edges. Fry in boiling fat for three or four minutes. Fat Rascals. — I lb. flour, % lb. butter, h lb. currants, a little milk. Rub the butter into the flour, add the fruit, and mix into a stiffish dough with the milk. Roll out and bake on a girdle till nicely browned, turning once during the process. Cut into squares, butter, and serve hot. German Pound Cake. —8 oz. of flour, 1 lemon rind grated, 8 oz. of butter, i lb. sultanas, 8 oz. castor sugar, 4 eggs, 2 oz. of candied peel. Work the butter to a cream (a silver fork is the best thing to use), add 2 tablespoons of flour, then 2 table- spoons of sugar and 1 egg ; stir well into the butter with the fork CAKES. 129 and continue mixing the ingredients in this order till all are used up, then grate in the rind of a lemon and add raisins and candied peel ; stir lightly, and pour into a tin lined with greased paper. Bake two hours in a brisk oven. Gin-gin Plum Cake. — 1 lb. each of currants, flour, butter, raisins, and sugar, 10 eggs, 2 oz. blanched almonds, ^ a nutmeg, i oz. allspice, i oz. ground ginger, i pint brandy, candied peel to taste. First mix the butter, sugar, and spice together, break in the eggs gradually, and beat for twenty minutes. Stir in the brandy and then the flour ; work it well, and add the fruit, split almonds, and candied peel. Bake in a moderate oven about three hours. Ginger Cake. — I lb. flour, 3 small teaspoons of ground ginger, * lb. treacle, 6 oz. moist sugar, i lb. butter, ^ a pint of milk, x small teaspoon carbonate of soda. Warm the butter and treacle in a saucepan, and stir in the sugar. Mix the ginger well with the flour, and add the melted butter and treacle and the warm milk, in which the soda has been dissolved. Then mix all well together. Well warm a tin and well grease it, half fill with the mixture, and bake hours in a cool oven. Gingerbread Nuts. — 2 lbs. of flour, i| lbs. treacle, | lb. brown sugar, ^ lb. butter, f lb. candied peel, | teaspoon of mixed spice, 1 oz. ginger, ^ teaspoon of carbonate of soda. Mix the flour and soda together, add the sugar, peel, ginger, spice, and treacle. Add the butter, which has been previously beaten to a cream. Let the mixture stand for four hours before rolling out into nuts. Cut into rounds with a cutter. J3ake in a quick oven eight or ten minutes. Half this quantity will generally be found sufficient. Gingerbread Cake. — | lb. flour (partly rice flour), i lb. butter, i lb. Demerara sugar, | lb. black treacle, 2 eggs, 1 teaspoon each of ground ginger, cinnamon, and carbonate of soda, i teacup of milk

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