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Wakefield Gingerbread


Soda-raised sweet white wheatflour cake with golden syrup, butter, brandy, ground ginger and mixed peel.

Dewsbury Reporter - Saturday 5 October 1878

Original Receipt from J.Salmon cookbook 'Yorkshire Teatime Recipes'.

Wakefield Gingerbread
A gingerbread which contains mixed peel and is combined with golden syrup and brandy.
11 oz self-raising flour
2 teaspoons ground ginger
5 oz butter, softened
11/2 oz chopped mixed peel
5 oz caster sugar
4 oz golden syrup
1 dessertspoon brandy

Set oven to 350° F or Mark 4. Grease and line an 8 inch square shallow cake tin or equivalent. Sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the sugar, ground ginger and mixed peel and stir together. Warm the syrup with the brandy in a pan over a low heat and then add to the mixture in the bowl and work in well to a soft consistency. Spoon into the tin and bake for 172 to 2 hours or until a skewer inserted comes out clean. Transfer to a wire rack and cut into squares when cold.

See: Gingerbreads

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