Gingerbread Loaf or “American 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 (13)
Instructions (2)
  1. Melt the butter and the treacle together and put in the sugar with a dessertspoonful of soda which is not quite 1/2 oz.
  2. Bake like any other cake, having ornamented the top with slices of citron or with carraway comfits if you like, but do not cut it for eating under a week.
Original Text
Gingerbread Loaf or “American Cake.” For tea or for luncheon. 1 lb. 14 ozs. flour, ½ lb. butter, 2 lbs. treacle, ½ lb. powdered sugar, ¼ lb. candied lemon peel also ¼ lb. chopped citron peel if liked, a tablespoonful of carraway seeds, 1 lemon squeezed and its peel grated, 4 ozs. powdered ginger, ¼ lb. citron, 1 teaspoonful peel (* a tablespoonful in another copy), 2 eggs. Melt the butter and the treacle together and put in the sugar with a dessertspoonful of soda which is not quite ½ oz. (another copy says a teaspoonful). Bake like any other cake, having ornamented the top with slices of citron or with carraway comfits if you like, but do not cut it for eating under a week.
Notes