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
1932 Mrs. Dudley's Ginger Pound Cake Recipe - Old Cookbook Show
1932 Ginger Pound Cake Recipe - Glen And Friends Cooking Old Cookbook Show
Today Glen cooks from culinary history a molasses spice cake recipe. Now this is called a Ginger Pound Cake - and it very ginger-y, but it isn't really a pound cake in terms of proportions or texture, but it is a great tasting molasses cake recipe.
Mrs. Dudley's Ginger Pound Cake
1 cup butter
2 cups brown sugar
5 eggs
1 cup molasses
1 cup sour cream
1 teaspoon bicarbonate of soda
2 tablespoons ginger
¼ teaspoon salt
3 ¼ cups flour
½ teaspoon ground cinnamon
Beat the butter and sugar to a cream. Add the eggs, beaten to a stiff froth. Sift all the dry ingredients together, and add them. Then add the molasses, cream and soda dissolved in a little warm water. Stir well. Pour into a deep buttered cake pan, and bake in a moderate oven (350ºF) for about three quarters of an hour.
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Gingerbread Two Ways - BBC Good Food
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Gingerbread cake with chocolate orange
Gingerbread cake with chocolate orange.
This ginger cake is very easy. I love to have it warm with custard.
Feel free to decorate however you desire.
Subscribe now for more recipes and comment below, let me know what you think about my recipe.
Enjoy
Ingredients:
1/2 cup granulated sugar- 100g
1/2 cup butter- 112g
1 large egg , beaten
1 cup black trickle
2 1/2 cups all-purpose flour- 315g
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup very hot water
Decoration -
100g melted chocolate
9x chocolate orange segments
handful of dry mango
How to make Christmas Gingerbread Cake | Soft and Moist Gingerbread Cake
#gingerbreadcake #kitchen2heart #gingerbreadloafcake #christmascakebakes
This is a perfect recipe for a Gingerbread Loaf. It is moist, rich and perfectly spiced with the flavours of fall season. Enjoy with a cup of hot coffee or enjoy as a dessert post dinner.
Precise measurements have been provided for you so that the results are great everytime you bake
Preheat temperature 180 degree celsius
Baking temperature 180 degree celsius
Baking Pan size 9 by 5 inch loaf pan
Baking time 45-50 minutes (varies from oven to oven so this is a rough estimate)
Full Ingredient List
Dark Molasses 150g
Hot Water 80g
Unsalted Butter 113g
Dark Brown Sugar 100g
Eggs 2 (100g)
Pure Vanilla Extract 1 Teaspoon
All Purpose flour 220g
1 1/2 Teaspoon Ginger Powder
1/8 Teaspoon Salt
1/8 Teaspoon Clove powder
1/4 Teaspoon Nutmeg Powder
1 Teaspoon Cinnamon Powder
1 Teaspoon Baking Soda
Some Icing Sugar to top
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Classic Iced Gingerbread recipe :) Bake with me!
Hi folks :)
Welcome back to what’s for tea! And I hope you’re having a fab day so far!
Today I made this gorgeous gingerbread with icing :) Such a traditional treat to enjoy with a cup of tea or smothered in custard!
I’ve listed everything I used down below.
Thanks for stopping by and until I see you next, take care x
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Use a 2lb loaf tin or two 7 inch round tins
* 250g/ 8oz/ 1 cup/ Softened butter
* 250g/ 8oz/ 1 cup/ Dark muscovado sugar
* 225g (2/3 cup) Tin black treacle
* 375g/ 12oz/2.3 cups/ Plain flour
* 5 Teaspoons ground ginger
* 2 Teaspoons ground cinnamon
* 2 Eggs, beaten
* 3 Pieces stem ginger crystallised - optional
* 300ml/ half pint/1.2 cups/ milk
* 2 Teaspoons bicarbonate of soda
* 400g/14oz/4 cups/ Icing or confectioners sugar
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Scottish Gingerbread Cake Slab Traditional Family Recipe
These delicious Scottish Gingerbread Slabs are so delicious and such a lovely warming Autumn treat! I can't think of a better time of year to make them.
FULL RECIPE - angiemilne.com
These Gingerbread Slabs are based on a traditional Scottish Gingerbread recipe which is a fmaily favourite of ours. They travel well and make lovely snacks with a cup of tea.
I hope you enjoy them! Angie x
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I love sharing my family recipes and content with you all and it really makes me happy to hear how much you all enjoy making and learning these recipes. Sometimes I will be gifted products to share and paid to create recipes for products. This recipe contains no gifted products or paid promotional material. I always work with relevant brand and products I love.