Normandy Spice Cake or Gingerbread

Ingredients

• 1 pint molasses
• ½ pound fresh butter
• ½ ounce each of powdered ginger
• ½ ounce each of all-spice
• a teaspoonful of mixed anise and coriander seed
• the rind of a lemon, grated
• enough flour to make a dough
• 2 ounces each of chopped cherries
• 2 ounces each of chopped cherries, citron
• 2 ounces each of chopped cherries, citron, and currants or candied peel

Method

1. 1

   Warm 1 pint molasses, add ½ pound fresh butter, ½ ounce each of powdered ginger and all-spice, a teaspoonful of mixed anise and coriander seed, and the rind of a lemon, grated.

2. 2

   Add enough flour to make a dough, and set it to rise in a cool place, add then 2 ounces each of chopped cherries, citron, and currants or candied peel, roll out an inch thick, cut into rounds or squares, and bake in hot oven.

3. 3

   It can be iced, if desired.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 55. The excerpt below is the record exactly as published.

NORMANDY SPICE CAKE OR GINGERBREAD. This is the cake of the " gingerbread fairs," common in rural France. 162 With a Saucepan over the Sea Warm i pint molasses, add J^ pound fresh butter, yi ounce each of powdered ginger and all- spice, a teaspoonful of mixed anise and coriander seed, and the rind of a lemon, grated. Add enough flour to make a dough, and set it to rise in a cool place, add then 2 ounces each of chopped cherries, citron, and currants or candied peel

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