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.

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