I
was recently going through my copy of “The Book of Afternoon Tea”by Lesley Mackey and found the page for this recipe dog-earred with
hand written notations around the recipe which means the ginger cake
recipe provide here is a varation.
Ginger
Cake
½
cup (1 stick) butter or margarine, room temperature
¾
cup light brown sugar, packed
2
eggs
5
teaspoons light corn syrup
4
teaspoon applesauce
5
teaspoons milk
pinch
molasses
2
cups all purpose flour
1
tablespoon ground ginger
1
teaspoon ground cinnamon
¾
teaspoon baking powder
pinch
allspice
1)
Place oven rack on middle rung setting.
2) Preheat oven to 325 degrees farenheit.
3)
Grease an 11-inch by 7-inch or 8-inch square baking pan and line with
waxed paper.
4)
In a large bowl, cream butter or margarine and sugar. Beat in eggs,
syrup, applesauce, milk, molasses. Add flour, ginger, cinnamon,
baking powder, allspice and beat until well mixed.
5)
Pour batter into pan and bake 45 – 50 minutes or until well risen
and toothpick inserted in center comes out clean.
6)
Cool in pan 30 minutes, then transfer to wire rack to cool
completely.
