Gingerbread Cake
Adapted by Dan Macey from a recipe in The Art of Cookery Made Plain and Easy by Hannah Glasse (1747)
Hanna Glasse, in her 1747 cookbook The Art of Cookery Made Plain and Easy, has a recipe for Ginger-bread that calls for using “treacle,” a British word that is still used for "syrup" but most often refers to molasses. This is a modernized version of the cake made in a loaf pan. Each slice can be cut in two for a perfect little cake for teas. Fresh whipped cream is a great addition.
Photo by Paul Savidge, Food styling by Dan Macey
Ingredients
1/3 cup butter, softened
½ cup brown sugar
½ cup molasses
¼ cup corn syrup
1 egg
2 cups whole wheat flour
1 teaspoon baking soda
¾ ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup boiling water
Directions
- Preheat the oven to 350° degrees.
- Cream the butter and the brown sugar with a hand mixer. Add the molasses and egg, beating well.
- In a separate bowl, stir together the flour, baking soda, spices and salt. Add to the creamed mixture alternatively with the boiling water and mix after each addition.
- Grease a loaf pan (8" x 4" x 2”). Pour in the batter and bake for 45 minutes.
- Cool a few minutes before removing the cake from the pan. Allow to cool completely on a rack. Cut into slices and then cut those in half for tea cakes. Serve with whipped cream. This cake actually mellows a bit and tastes better when served the day after baking.
