Scottish ginger cake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | All-purpose flour |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Baking soda |
| 1 | tablespoon | Ground ginger |
| ⅓ | cup | Golden raisins |
| ⅓ | cup | Chopped mixed candied peel |
| ⅓ | cup | Crystallized ginger, chopped |
| ¾ | cup | Molasses |
| ¾ | cup | Butter |
| ⅓ | cup | Packed brown sugar |
| 3 | Eggs, beaten | |
| 2 | tablespoons | To 3T milk |
Directions
A rich cake, this improves with keeping in an airtight tin. Very nice served with tea.
Preheat oven to 325F (165C). Generously grease an 8-inch square baking pan; set aside. Sift flour, salt, baking soda and ground ginger into a large bowl. Stir in raisins (plump then in some sherry or water before using), candied peel and cystallized ginger; set aside. In a medium-size saucepan, combine molasses, butter and brown sugar. Stir over low heat until butter is melted. Remove from heat.
Beat in eggs and milk. Make a well in center of reserved dry ingredients. Pour in molasses mixture and beat thoroughly. Pour into cake pan. Bake 1¼ hours, or until top springs back when lightly touched with finger. Cool in pan on a wire rack. Makes 8 to 12 servings.