AmericanDessertCake
Admiral's Gingerbread
A dessert cake recipe from Baking Yesteryear — B. Dylan Hollis, p.53.
Synced from myBrain/food_and_recipes/transcribed/baking_yesteryear/BY - Admirals Gingerbread.md
Cook time55 min
Servings1 9x5-inch loaf
Serving size1 slice
Effortweeknight
Oven350°F
01
Ingredients
- 1 cup (225g) butter, softened
- 1 1/2 cups (210g) all-purpose flour
- 2 tbsp ground ginger
- 3 tbsp molasses or treacle
- Yolks of 5 large eggs (reserve whites)
- 1/2 tsp salt
- 1 1/2 cups (180g) powdered sugar
- 1 tsp baking powder
02
Directions
- 1
Heat the oven to 350°F and grease a 9x5-inch loaf pan. Beat the butter smooth and light, then gradually beat in the flour, ginger, and molasses until smooth. In another bowl whisk the yolks with the salt, then whisk in the powdered sugar. In a third bowl, whip the reserved whites to stiff peaks and beat in the baking powder. Mix the yolk mixture into the butter base, then fold in the whipped whites; beat thoroughly. Turn into the pan and bake 50–55 minutes, until a toothpick comes out clean. Cool in the pan 10 minutes, then finish on a rack before slicing.
Source details
- Attribution
- Baking Yesteryear — B. Dylan Hollis, p.53
- Origin year
- 1910
- Source type
- cookbook
- Transcribed
- 2026-08-08
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