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Ingredients
- AThe fruit at the bottom has ben flavoured with candied ginger in accordance with British tradition.
- One Tbsp. of grated fresh ginger or 2 @tsp. of ginger powder may be substituted for the candied ginger.
- 3/4 cup brown sugar
- !a few bits of margarine or butter
- cups diced rhubarb, 1/2 " cut
- &1/4 cup candied ginger, finely chopped
- %1/4 cup butter or margarine, softened
- 3/4 cup granulated sugar
- 1 egg
- grated rind of one orange
- 2 cups sifted all-purpose flour
- 4 tsp. baking pwoder
- 1/2 tsp. salt
- 1 cup milk
- 1 tsp. vanilla
Details
Preparation
Step 1
Grease a round 9" casserole dish or a 10 " pie pan. It should be slightly
deeper than the average cake pan. Spread the brown sugar in an even layer in the pan. Arrange the fruit evenly over the sugar. dot with the butter and sprinkle the chopped ginger evenly over the top. Set aside. Cream the butter and sugar and add the egg and orange rind blending thoroughly. Sift together the flour, baking powder and salt. Add alternately with the milk to the butter mixture. Combine evenly after each addition. Sitr in vanilla and pour over the fruit. Bake for about one hour in a preheated 300 degree oven, gradually raising the oven temperature to 350. Cake is done when a thin skewer comes out of the center clean. While still warm, loosen the edge with a knife and invert on a large serving plate. This dessert is quite delicious alone but may also be served *with whipped cream or vanillla ice
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