Thick, Light Gingerbread

Baked hour.


  • Flour, 2 lbs.
  • butter, 8 oz.
  • sugar, ½ lbs.
  • powdered ginger, 2 oz.
  • eggs, 3
  • carbonate of soda, ½ oz.
  • water, very small cupful


Crumble down very small, eight ounces of butter into a couple of pounds of flour, then add to, and mix thoroughly with them, half a pound of good brown sugar, two ounces of powdered ginger, and half an ounce of ground carraway-seeds; beat gradually to these, first two pounds of treacle, next three well-whisked eggs, and last of all half an ounce of carbonate of soda,* dissolved in a very small cupful of warm water; stir the whole briskly together, pour the mixture into very shallow tins, put it immediately into a moderate oven, and bake it for an hour and a half. The gingerbread made thus will be remarkably light and good. For children part of the spice and butter may be omitted.

Obs.—We think that something less than the half ounce of soda would be sufficient for this gingerbread, for with the whole quantity it rises in the oven to three times its height, and is apt to run over the tops of the tins, even when they are but half filled with it at first; or if it were well beaten into the mass without any water, after being carefully freed from lumps and mixed with a little sugar, the cake would still be quite light.

* This should always be of the very best quality when used for cakes. Carbonate of ammonia is recommended in preference to it by some writers.