Ginger Cake

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

3/4 lb. powdered sugar ↝ Sugars, powdered [Sweets]
1/2 lb. fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/4 lb. Oswego flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/4 lb. fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
1/2 lb. ginger taken out of syrup, chopped fine ↝ Ginger root, raw [Vegetables and Vegetable Products]
1/2 teaspoonful powdered ginger ↝ Tea, ginger [Tea]
1/2 teaspoonful baking powder ↝ Baobab powder [Fruits and Fruit Juices]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (2)

Beat sugar and butter together till very light; add the eggs, one by one, beating each thoroughly well in as you add it.
Mix all well together, the Oswego flour, fine flour, salt, &c., and then add them to the mixed butter, sugar, and eggs; mix in lightly, and bake in a moderate oven.

Original Text

Ginger Cake.
(Sent by Mrs. Abel to Mrs. Proctor, N. Berwick. 1879.)
¾ lb. powdered sugar, ½ lb. fresh butter, 4 eggs, ¼ lb. Oswego flour, ¼ lb. fine flour, ½ lb. ginger taken out of syrup, chopped fine, ½ teaspoonful powdered ginger, ½ teaspoonful baking powder, a pinch of salt.
Beat sugar and butter together till very light; add the eggs, one by one, beating each thoroughly well in as you add it. Mix all well together, the Oswego flour, fine flour, salt, &c., and then add them to the mixed butter, sugar, and eggs; mix in lightly, and bake in a moderate oven.
This makes an excellent pudding, if you add more ginger, and serve with a custard sauce flavoured with the syrup of the ginger.

Notes

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