How To make Scottish Ginger Cake
Ingredients
3
cup
flour, all-purpose
1/2
teaspoon
salt
2
teaspoon
baking soda
1
tablespoon
ginger, ground
1/3
cup
golden raisins
1/3
cup
mixed candied peel, chopped
1/3
cup
crystallized ginger, chopped
3/4
cup
molasses
3/4
cup
butter
1/3
cup
brown sugar, packed
3
each
eggs, beaten
2-3
tablespoon
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 them 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 1 1/4 hours, or until top springs back when lightly touched with finger. Cool in pan on a wire rack. Makes 8 to 12 servings.
How To make Scottish Ginger Cake's Videos
Gingerbread loaf - how to make this delicious gingerbread loaf at home in under an hour!
Welcome back to Heronbrook Farm. After spending much of August away from the kitchen we’re back with a bang with our amazing Gingerbread loaf. This classic goes well on its own or spread with a little butter - or it can be warmed up and served with cream or butter as a simple dessert. It’s incredibly easy to make at home, and absolutely delicious - I hope you enjoy it as much as we do!
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Professional Baker Teaches You How To Make GINGERBREAD CAKE!
Classic Gingerbread Cake is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-x-13-inch pan
Cuts into 18 to 24 portions
Ingredients
1 cup (225 g) unsalted butter, at room temperature
1 cup (200 g) packed dark brown sugar
¾ cup (195 g) fancy molasses
2 large eggs at room temperature
2 Tbsp (30 ml) lemon juice
2 Tbsp (12 g) finely grated fresh ginger
2 ¼ cups (335 g) all-purpose flour
½ tsp (2 g) ground cinnamon
½ tsp (2 g) ground cloves
½ tsp (2 g) ground nutmeg
½ tsp (2 g) ground allspice
½ tsp (2 g) salt
½ cup (125 ml) boiling water
½ tsp (3 g) baking soda
2 Tbsp (12 g) finely chopped crystallized ginger
icing sugar, for dusting
lightly sweetened whipped cream, for serving
Directions
1. Preheat the oven to 350 F (177 C) and grease a 9-x-13-inch cake pan.
2. Beat the butter and brown sugar until light and fluffy. Beat in the molasses, then add the eggs one at a time, beating well after each addition. Stir in the lemon juice, and ginger.
3. In a separate bowl, sift the flour with the spices and the salt. Add this to the butter mixture and stir until blended. Stir the boiling water and baking soda and add this quickly to the batter, stirring quickly and then stir in the crystallized ginger (the batter will be fluid). Scrape the batter into the prepared pan and bake for 45 minutes, until a tester inserted in the centre comes out clean. Cool the cake completely in the pan and cut into squares to serve with a dusting of icing sugar and a dollop of whipped cream.
The cake will keep, wrapped, for up to 3 days.
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Grandma’s 100 Year Old Gingerbread Recipe.
Just in time for Christmas, Grandma’s gingerbread recipe. This is from a hand written cookbook from my family. Made with molasses, a forever food.
Grandma’s Gingerbread.
2 cups molasses
1 cup hot water
6 tablespoons butter
5 cups flour
1 teaspoon soda
1 teaspoon ground ginger
Bake at 350
For 20 minutes or until a knife stuck in comes out clean.
I made a half batch in the video.
Related videos from Grandma’s Cook Book.
Grandma’s 100 Year Old Biscuit Recipe.
Grandmas Homemade Cough Syrup.
Making Horehound Cough Drops.
Scottish Sticky Gingerbread Traditional Scottish Gingerbread Recipe
We love a slice of this Traditional Scottish Sticky Gingerbread Cake and when its available in the kitchen it gets snapped up for breakfast, school snacks, packed lunches and even afternoon coffee breaks. It goes so well with a thin spreading of butter, some warm custard or a little jam. Such a delicious sticky hearty treat.
Full Recipe Available at:
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This recipe also works really well with the following soup as a lunch:
I think the flavour of this cake works really well in Autumn with the cinnamon and warming ginger. The smell coming out of the oven is absolutely amazing and fills the kitchen with the aromas of Autumn. Tradtionally this ginger cake would have been complete without all the icing and peel toppings but I think they add a little extra which makes it all the more delicious. If you would rather you can leave the cake comeplete after baking without the icing and the peel as it works really well without the topping too.
This recipe is based on an old traditional Scottish recipe and produces quite a dense sticky cake. This might make your cake knife come out a little sticky after cooking even though it may be cooked through. If it's firm then you should be ok. Just make sure you don't over cook it as you want the moisture in thise cake. As mentioned above you can leave the cake as it is after cooking and serve without the icing if you like.
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Very Easy Scottish Ginger Cake Recipe
Scottish Recipes, Ginger Cake, Ginger
Gingerbread | Easy Traditional Recipe :)
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Hey folks! Today I made this wonderful gingerbread :) Perfect for this time of year…lovely served warm with custard or ice cream! Or with a cup of tea or coffee. I’ve drizzled over a wee bit of icing, but that’s completely optional of course,
Everything I used will be listed below.
-Cheryl x
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I’m using an 8 x 12 inch cake tin
2 Cups (260g) plain or all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon salt
2 Teaspoons ground cinnamon
2 Teaspoons ground ginger
1 Teaspoon ground cloves
1 Teaspoon nutmeg
1/2 Cup (113g ) room temperature butter - unsalted
1/2 Cup (110g) light brown sugar
1/4 Cup (50g) granulated white sugar
2 Medium eggs - room temperature
1/2 Cup (120 ml) (130g) Treacle or molasses
1 Cup (240 ml) Whole milk - room temperature
1 Cup (130g) Icing sugar
A couple of teaspoons warm water
1/2 Teaspoon vanilla extract
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