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    Stem-Ginger Cake

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    almstick2076
    This recipe provides directions for making a traditional stem-ginger cake. The cake contains butter, brown sugar, eggs, self-raising flour, chopped stem ginger, and milk. It is baked for 50 minutes then iced with a mixture of icing sugar, chopped stem ginger, and glycerine thinned with a little water. Ginger has been used extensively in cooking in the British Midlands and Lake District regions since Anglo-Saxon times.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Stem-Ginger Cake

    Uploaded by

    almstick2076
    34 views1 page
    This recipe provides directions for making a traditional stem-ginger cake. The cake contains butter, brown sugar, eggs, self-raising flour, chopped stem ginger, and milk. It is baked for 50 minutes then iced with a mixture of icing sugar, chopped stem ginger, and glycerine thinned with a little water. Ginger has been used extensively in cooking in the British Midlands and Lake District regions since Anglo-Saxon times.

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    Stem-ginger Cake

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    This recipe provides directions for making a traditional stem-ginger cake. The cake contains butter, brown sugar, eggs, self-raising flour, chopped stem ginger, and milk. It is baked for 50 minutes then iced with a mixture of icing sugar, chopped stem ginger, and glycerine thinned with a little water. Ginger has been used extensively in cooking in the British Midlands and Lake District regions since Anglo-Saxon times.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    34 views1 page

    Stem-Ginger Cake

    Uploaded by

    almstick2076
    This recipe provides directions for making a traditional stem-ginger cake. The cake contains butter, brown sugar, eggs, self-raising flour, chopped stem ginger, and milk. It is baked for 50 minutes then iced with a mixture of icing sugar, chopped stem ginger, and glycerine thinned with a little water. Ginger has been used extensively in cooking in the British Midlands and Lake District regions since Anglo-Saxon times.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Stem-ginger cake (49)

    1 x 9in cake Baking, Cakes


    Visit any National Trust tea room between the Midlands and the Lake District and you can be
    fairly sure that you'll find something gingery on the menu. Ginger has played a big role in
    kitchens here for years. Ever since Anglo-Saxon times, in fact, when free use was made of
    the spice in all sorts of dishes.

    13oz/375g butter
    13oz/375g soft brown sugar
    6 eggs
    1 Ib/450g self-raising flour
    3oz/75g stem ginger, chopped
    3 tsp milk
    For the icing :
    8oz/225g icing sugar
    2 oz/50g stem ginger, chopped
    1 tsp glycerine
    Water to mix

    Heat the oven to 180C/350F/gas mark 4. Grease and base line a 9in/22.5cm
    round, loose-bottomed tin. Beat together the butter and sugar until light and
    fluffy. Beat in the eggs one at a time, adding a tablespoon of flour with each.
    Fold in the remaining flour, the chopped ginger and the milk and mix well.
    Turn into the prepared tin and bake for 50 minutes. Meanwhile, prepare the
    icing by mixing together the icing sugar, ginger and glycerine, adding a little
    water to thin
    it slightly.
    When the cooking time is up, remove the cake from the oven. Leave to cool
    and spoon over the icing.

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