Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Duke of Windsor's Gingerbread

Cakes

Soda-raised dense cake with ginger, almonds, caraway seeds, mixed peel and sweet spices.


Image: Alex Bray...



Original Receipt adapted from 'Court Favorites' by Elizabeth Craig (1953)

1/2 lb Butter or margarine -softened
1 ts Ground caraway seeds
2 oz Chopped mixed peel
1 lb Plain flour
1/2 ts Ground allspice
4 oz Dark brown or Barbados sugar
1/4 ts Bicarbonate of soda
1 oz Ground ginger
1 lb Black treacle
1/2 lb Blanched, chopped almonds
3 Eggs

Preheat the oven to 350F. Rub the butter into the flour until it looks like coarse meal. Stir in the sugar, ginger, almonds, spices, the peel and the bicarbonate of soda until well blended. Beat the eggs with the treacle and stir into the dry ingredients. Pour into 2 buttered and floured loaf tins and bake in the oven for approximately 35-40 minutes or until the cakes are risen and just shrinking from the sides of the pan. Turn out onto racks and cool.



For other varieties of gingerbread, see: Gingerbread




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY