GINGER BREAD RECIPE

The gingerbread is made by melting method, and is an easy cake for children to bake

Ingredients:

• 350g/12oz Self-raising
• Flour
• pinch salt
• 2Tsp Ground Ginger
• 2Tsp Ground Ginger
• 175g/6oz Butter or Block Margarine
• 2 Rounded Tbsp Golden Syrup
• 2 Rounded Tbsp Dark Treacle
• 175g/6oz Dark Muscovado
• Sugar
• 2 Eggs, size 3
• 150ml/1/4 Pint Milk
• Cinnamon Glace icing
• (Optional)
  • 225g/8 oz Icing sugar
  • 1/4 Tsp Ground Cinnamon
  • Freshly Squeezed orange juice, to mix

procedure:

1. Set the oven to 180C/350F/Gas 4. Grease and line a 20cm/8inch square cake tin.
2. Sift the flour, salt and spices into a bowl. Place the fat, syrup, treacle and sugar in a suace pan or in the microwave oven, and heat until the fat melts. Stir together, then cool slightly.
3. Pour the melted mixture into flour, then beat in the eggs and milk. Pour into the prepared tin, Bake for about 11/4 or until firm in the centre. Leave to cool in the tin, then turn out and store 1-2 days before eating. The longer the cake is kept, the sticker it becomes.
4. Pour the melted mixture into flour, then beat in the eggs and milk. Pour into the prepared tin, Bake for about 11/4 or until firm in the centre. Leave to cool in the tin, then turn out and store 1-2 days before eating. The longer the cake is kept, the sticker it becomes.
5. To freeze wrap in foil. Keeps for 3 months.

Culled from Traditional Cakes and Pudding by Ann Nicol & Hilaire Walden.

LEMON MADEIRA CAKE RECIPE

This classic cake keeps well for up to a week in an airtight tin, and provides a good base for novelty cakes as it cuts firmly. Originally it was decorated with a strip of citron peel on top, but this very difficult to obtain these days.

Ingredients:

• 175g / 6oz Butter, at room temperature
• 175g / 6oz Caster Sugar
• 3 Eggs, size 3, beaten
• 175g / 6oz Self-raising Flour
• 75g / 3oz Plain Flour
• Finely Grated Zest of 1 Lemon
• 1 Tablespoon Lemon Juice
• 1 Thin Slice Citron Peel ( Optional )

procedure:

1. Grease and line a 20cm/8inch round deep cake tin. Set the oven to 170°C/325°F/Gas 3.
2. Beat the butter and sugar together until light, fluffy and pale in colour. Gradually add the eggs, beating well after each addition. Add a teaspoon of flour if the mixture begins to curdle.
3. Sift the flours together, then fold into the mixture with the lemon zest and juice.
4. Spoon into the tin and level the top. If using the citron peel, place in the centre Bake in the centre of the oven for about 1 hour and 10 minutes or until firm to the touch. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely. Peel away the lining paper when cool

Culled from Traditional Cakes and Pudding by Ann Nicol & Hilaire Walden.