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Scottish Ginger Cake

 

Even if you don't understand what a Scottish person says, you will understand why this scrumptious cake is bound to be one of your favorites!
109

Yield

10

servings

Prep

30

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

3 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking soda
1 tablespoon ginger
ground
cup golden raisins
cup mixed candied peel
chopped
*
cup crystallized ginger (candied)
chopped
*
¾ cups molasses
¾ cups butter
cup brown sugar
packed
*
3 large eggs
beaten
2-3 tablespoons 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 1¼ hours, or until top springs back when lightly touched with finger. Cool in pan on a wire rack. Makes 8 to 12 servings.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 104g (3.7 oz)
Amount per Serving
Calories 36938% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 358mg 15%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 5%
Sugars g
Protein 12g
Vitamin A 10% Vitamin C 0%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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