Soft Ginger Cake

Ingredients

• One breakfastcupful of butter
• Three breakfastcupfuls of flour
• One breakfastcupful of brown sugar
• One breakfastcupful of golden syrup or treacle
• One breakfastcupful of milk (better sour than fresh)
• One tablespoonful of ground ginger
• One teaspoonful of mixed spice
• One teaspoonful of carbonate of soda
• Three eggs

Method

1. 1

   Mix all the dry ingredients together (except the carbonate of soda); melt the butter and syrup together, and pour them over the dry ingredients; then add the eggs (well beaten); dissolve the carbonate of soda in a little of the milk, warmed, and add, with the rest of the milk; mix well and pour into a greased tin lined with paper; bake in a moderate oven.

2. 2

   This quantity makes two moderate-sized cakes.

3. 3

   It must be very well mixed and baked slowly.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 48. The excerpt below is the record exactly as published.

SOFT GINGER CAKE Ingredients One breakfastcupful of butter. Three breakfastcupfuls of flour. One breakfastcupful of brown One tablespoonful of ground sugar. ginger. One breakfastcupful of golden One teaspoonful of mixed spice. syrup or treacle. One teaspoonful of carbonate of One breakfastcupful of milk • soda. (better sour than fresh). Three eggs

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