The way the words for different baked goods mean different things in different countries is worthy of a study in itself, I think!
I have a pepper cake recipe too, should you want it.
However - this is a very traditional British gingerbread recipe. It is enough to fill a large tin usually used to cook the Sunday roast - so it is the amount that made both of those cakes in the picture - but it is easy to half it to just make one.
As it is an old recipe it is in ounces...
8 oz butter or margarine 8 oz soft brown sugar 8 oz golden syrup, or treacle for a darker gingerbread 12 oz plain flour 2 rounded dessert spoons ground ginger 3 rounded teaspoons cinnamon 2 beaten eggs 1/2 pint milk 2 rounded teaspoons bicarbonate of soda.
Melt butter, sugar and syrup/treacle together. (I do it in a big plastic bowl in the microwave.)
Stir in the flour and spices, then the eggs.
Warm milk to tepid, stir the bicarb into it, and then stir it into the main mixture.
It will be very runny, don't panic!
Pour into lined roasting tin, or two loaf tins (as in my picture) and bake at 140C(fan oven - 160C if not a fan oven) for an 75 -90 minutes - it should be firm and springy when it is cooked.
The ones in the picture were made with syrup - treacle is actually more traditional - and darker. Also, as it was a standard cake for working families to put into the 'lunch box', it works just as well with white sugar - but white sugar and syrup would give a paler cake.
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Date: 10/12/2013 12:08 am (UTC)I have a pepper cake recipe too, should you want it.
However - this is a very traditional British gingerbread recipe. It is enough to fill a large tin usually used to cook the Sunday roast - so it is the amount that made both of those cakes in the picture - but it is easy to half it to just make one.
As it is an old recipe it is in ounces...
8 oz butter or margarine
8 oz soft brown sugar
8 oz golden syrup, or treacle for a darker gingerbread
12 oz plain flour
2 rounded dessert spoons ground ginger
3 rounded teaspoons cinnamon
2 beaten eggs
1/2 pint milk
2 rounded teaspoons bicarbonate of soda.
Melt butter, sugar and syrup/treacle together. (I do it in a big plastic bowl in the microwave.)
Stir in the flour and spices, then the eggs.
Warm milk to tepid, stir the bicarb into it, and then stir it into the main mixture.
It will be very runny, don't panic!
Pour into lined roasting tin, or two loaf tins (as in my picture) and bake at 140C(fan oven - 160C if not a fan oven) for an 75 -90 minutes - it should be firm and springy when it is cooked.
The ones in the picture were made with syrup - treacle is actually more traditional - and darker. Also, as it was a standard cake for working families to put into the 'lunch box', it works just as well with white sugar - but white sugar and syrup would give a paler cake.