Sharing an old post (and even older recipe).
It's simple to make and so delicious, I'm wondering now why we never made it again.
Perhaps we will this weekend.
Thursday, March 28, 2013
Recipe for Victorian
Sponge Gingerbread
I asked Rebekah to pick
a recipe she'd like to make as a birthday cake for my oldest son's birthday on
Saturday, and this is the one she chose.
Yes, my thirty-one year
old son still looks forward to his giant chocolate chip cookie, but since
Christopher also likes ginger cookies, etc., we decided to try this cake
recipe, too. This recipe originally appeared in Miss Beecher’s domestic
receiptbook: designed as a supplement to her Treatise on domestic economy.
Sponge Gingerbread
1 cup sour milk
1 cup molasses
1/2 cup butter
2 eggs
1 1/2 teaspoon
saleratus (We're going to substitute baking soda and see
how that works)
1 great spoonful of
ginger
Flour to make it as
thick as pound cake
Put the butter,
molasses and ginger together, and make them quite warm, then add the milk,
flour, and saleratus, and bake as soon as possible.
Note: It doesn't say when to add the eggs. I'm thinking
about beating them into the milk. Thoughts?
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