Christmas Ginger Cake 1909



One and a half pounds of flour, half a pound of ground rice, half a pound of castor sugar, one pound of treacle, half a pound of lard, quarter of a pound of butter, two eggs, essence of lemon, two heaped teaspoonfuls each of ground ginger and baking – powder, half a teaspoonful of carbonate of soda, one gill of milk, pinch of salt.

Method. – Beat butter, lard, and sugar: then add eggs, well beaten: next add flour, rice, and salt. Mix these powders together, then make a well in centre, pour in ┬áthe treacle, warm milk, and a teaspoonful of essence of lemon. Beat all for ten minutes, then put into a well greased tin and bake in a moderate oven for two or two and a half hours. This cake is best if made a fortnight before Christmas.



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