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How To make Scottish Ginger Cake

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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.

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