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Shrewsbury Cakes

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Submitted by gigglez

YIELD

36 servings

PREP

8 hrs

COOK

10 min

READY

8 hrs

Ingredients

½ 118
1 237
CUP ML SUGAR
2 2
LARGE LARGE EGGS
well beaten
1 15
TABLESPOON ML MILK
or cream
½ 7.5
TABLESPOON ML GINGER
1 1
X X ORANGES
grated or lemon rind *
¼ 1.3
TEASPOON ML BAKING SODA
2 473
CUPS ML CAKE FLOUR
0.6
TEASPOON ML SALT
1 1

Directions

Sift flour, measure, and sift with baking soda and ginger.

Cream shortening and sugar.

Add eggs and milk. Combine with sifted dry ingredients.

Mix thoroughly. Add orange or lemon rind. Chill overnight.

If necessary, add flour to make a soft roll dough.

Turn onto lightly floured board.

Roll in sheet ¼ inch thick. Cut with floured cutter.

Place on slightly oiled baking sheet.

Sprinkle with sugar and caraway seed.

Bake in hot oven (425 F) about 10 minutes.

36 servings.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 16g (0.6 oz)
Amount per Serving
Calories 53 6% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 16mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

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