The duke of windsor's gingerbread
2 loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Butter or margarine; softened |
| 1 | pounds | Plain flour |
| 4 | ounces | Dark brown or Barbados sugar |
| 1 | ounce | Ground ginger |
| ½ | pounds | Blanched, chopped almonds |
| 1 | teaspoon | Ground caraway seeds |
| 2 | ounces | Chopped mixed peel |
| ½ | teaspoon | Ground allspice |
| ¼ | teaspoon | Bicarbonate of soda |
| 1 | pounds | Black treacle |
| 3 | Eggs | |
Directions
Preheat the oven to 350F. Rub the butter into the flour until it looks like coarse meal. Stir in the sugar, ginger, almonds, spices, the peel and the bicarbonate of soda until well blended. Beat the eggs with the treacle and stir into the dry ingredients. Pour into 2 buttered and floured loaf tins and bake in the oven for approximately 35-40 minutes or until the cakes are risen and *just* shrinking from the sides of the pan. Turn out onto racks and cool. Wrap in greaseproof paper and then in foil.
The authors adapted this recipe from "Court Favorites" by Elizabeth Craig (1953). They say that this was a favorite of the Duke and made for him in the palace kitchens when he was a child. The authors like this served warm, cut into thick slices, with "lashings" of butter.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-05-95