Gingerbread Cake. No. 2.

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

11/4 lbs. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. butter, melted ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 lb. treacle
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 ozs. candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
1/2 oz. ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
1/2 teaspoonful of soda
1/4 lb. of moist sugar ↝ Sugar, NFS [Sugars and honey]
1/4 lb. chopped raisins ↝ Raisins [Dried fruits]

Instructions (1)

Mix them up together and bake it 2 hours in a slow oven.

Original Text

Gingerbread Cake. No. 2.
1¼ lbs. of flour, ½ lb. butter, melted, ½ lb. treacle, 2 eggs, 2 ozs. candied peel, ½ oz. ginger, ½ teaspoonful of soda, ¼ lb. of moist sugar, ¼ lb. chopped raisins. Mix them up together and bake it 2 hours in a slow oven.

Notes

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