DELICIOUS GINGERBREAD

Dominion, Volume 34, Issue 82, 31 December 1940, Page 4

DELICIOUS GINGERBREAD

Delectable Old-Fashioned Cakes Very few up-to-date cooks seem to make gingerbread; .vet it is a cake dear to the childish heart, and —if well made—not beneath the notice of grownups. Here is a recipe which is neither black-and-tough nor soft-and-gingerless. Measure out two cupfuls of selfraising Hour. Remeasure after sifting. Add a generous pinch of salt and two teaspoons each of powdered cinnamon and ginger. Sift twice together. Cream one-third cup of butter will, one-third cup of castor sugar. Add oae well-whisked egg and beat till smooth again. Now gradually add one-half cup of treacle and beat till the mixture looks like I hick brown cream. Next, fold in the flour, using up to three-quarters of a teacup of milk to moisten. Stir ami beat till as light and smooth as possible. Bake in a well-greased circular tin (64 inches in diameter by 3 inches deep) in a moderate oven for one hour (or till the cake shrinks from the sides of the tin). Don’t open the oven door for 20 minutes after the cake is in, as gingerbread hates a sudden chill! Don’t, on the other hand, have too hot an oven, or the treacle in the mixture tends to boil up! Leave in the tin for a few minutes .after taking from oven. Cool on wire slide. If baked in the traditional oblong tin. the mixture will be cooked within 50 minutes if the oven heat is right.