Ginger Cake
As featured in The Knight Family Cook Book and transcribed by Dr Annie Gray
Gingerbread is a longstanding festive favourite. Early versions often just involved breadcrumbs, honey and spice, but by the Georgian period it had evolved into a dark, treacle-based, delight. It was originally associated with feasting because the spices were expensive, although the ginger itself was not nearly as pricy as many of the other spices which could be included.
This version includes caraway and coriander, and is much more rounded than many modern recipes. It was often moulded or sculpted using wooden moulds – the precursor of our modern gingerbread men – and you could easily use this recipe to made edible Christmas decorations if you really want to.
Ingredients
1 ½ lb treacle (750 g, or 1 and a half tins)
8 oz sugar (250 g)
1 ½ oz ground ginger (40 g)
1 oz whole caraway seeds (25 g)
1 oz ground coriander seeds (25 g)
1 medium egg
1 ½ lb flour (750 g)
8 oz melted butter (250 g)
Optional:
Finely grated lemon zest
5 fl oz brandy (140 ml)
3 oz finely chopped candied peel (75-100 g)
Put all of the ingredients except the flour, butter and the zest and peel (if using), into a bowl and mix thoroughly. An electric mixer will save you the work of a full-time kitchenmaid here! Add the flour gradually, and then the melted butter, which should be cool enough to handle. Add the zest and peel (if using) and mix again. Butter a baking tray, and spread out the mixture, which should be fairly thick, to the depth of about 1-2cm. Bake at 160 (140 fan) for 10-15mn until a skewer comes out clean, and it is springy to the touch. Immediately cut into squares, and allow to cool a little in the tray before putting on a cooling rack to finish cooling.
Join Dr Annie Gray for a festive taste of a Georgian Christmas at Chawton House Library
Dr Annie Gray, celebrated food historian and a regular on The Great British Bake Off, will be giving talks at Chawton House Library about the festive fare enjoyed by the Georgians at Christmas.
The event runs from 10am to 3pm on Saturday, 13 December, at Chawton House Library, with talks by Dr Annie Gray at 10.30am, 11.30am, 12.30pm and 2pm. Please remember to reserve your place for a talk on arrival.
Gourmet Georgian treats from The Knight Family Cookbook will be served, including ginger cake, and facsimile copies of the book will be on sale for £15 on the day or can be bought online from Chawton House Library.
Tickets cost £8.00 for adults or £4 for children (under fives go free) or a family ticket is available at £15 (two adults and up to three children). Book through Eventbrite or call Chawton House Library on 01420 541010.