Portuguese Gingerbread

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Time
Cook: 90 min Total: 90 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (9)
  1. Beat the eggs with the sugar till light and creamy.
  2. Add the butter, which should be melted, the spices, lemon peel and finely sliced citron.
  3. Stir continually.
  4. Then add the brandy and treacle, mixing well.
  5. Mix the soda with the flour.
  6. Stir the flour into the mixture, and do not beat after it is well mixed.
  7. Paper and grease three or four dripping pans, or shallow square tins.
  8. Bake immediately in a very moderate oven, for an hour and a half.
  9. This cake burns easily.
Original Text
*Portuguese Gingerbread 2 lbs. flour 2 lbs. black treacle 1 lb. brown sugar 1 lb. butter ¹⁄₄ lb. citron 5 eggs 1 table-spoon ground cloves 1 table-spoon ground ginger 2 tea-spoons carbonate of soda Rind of three lemons grated Wine-glass of brandy Beat the eggs with the sugar till light and creamy. Add the butter, which should be melted,[Pg 75] the spices, lemon peel and finely sliced citron. Stir continually. Then add the brandy and treacle, mixing well. Mix the soda with the flour. Stir the flour into the mixture, and do not beat after it is well mixed. Paper and grease three or four dripping pans, or shallow square tins. Bake immediately in a very moderate oven, for an hour and a half. This cake burns easily.
Notes
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