Talke o’ the Hill Gingerbread Loaf

Ingredients

• 1 lb. butter
• 1 lb. flour
• ½ lb. coarse sugar
• ½ oz. baking-powder
• 1 oz. caraway seeds
• 2 ozs. ground ginger
• 2 ozs. candied peel, cut small
• 1 lb. raisins, chopped
• 2 eggs
• a wineglassful of sherry
• 1 lb. treacle

Method

1. 1

   Mix all ingredients well together and bake for three hours in a slow oven.

2. 2

   Allow plenty of room in the tin for rising, and if the cake begins to brown too soon, cover it with paper.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 34. The excerpt below is the record exactly as published.

Talke o’ the Hill” Gingerbread Loaf.— Another good form of gingerbread is from a recipe of Mrs. MacHutchin’s, whose husband is Vicar of “ Talke o’ the Hill,” in Staf- fordshire—a curious name for a village. I am told Talke ” means a hill or high ground, and has nothing to do with conversation ! Anyway, here is the recipe. Put I lb. butter into i lb. flour, add ^ lb. coarse sugar, ^ oz. baking-powder, i oz. caraway seeds, 2 ozs. ground ginger, 2 ozs. candied peel, cut small, I lb. raisins, chopped, 2 eggs, a wineglassful of sherry, i lb. treacle

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