Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Wakefield Gingerbread
Cakes
Yorkshire

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


MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline 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 ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats