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Bara Sinsir Cymreig -- Welsh Gingerbread Cake This cake was traditionally made at many old Welsh fairs. In fact it is rather a misnomer, for it has no ginger in it, but tastes just as though it has.
Warm the milk and molasses together. In a large bowl, sift the flour with the soda and the cream of tartar. Rub the butter into this until it is like fine bread crumbs, mix in the sugar and peel, and finally stir in the milk and molasses. Mix very thoroughly, then grease and line a tin about 8" square x 2" and pour in the mixture. Bake in a slow to moderate oven. (approx. 300°) for about 1 1/2 hours or until a skewer can be inserted and come out clean. July-September 2008 issue of Dragon Tales |
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