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!
Yield
10 servingsPrep
30 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | tablespoon |
ginger
ground |
|
| ⅓ | cup |
golden raisins
|
|
| ⅓ | cup |
mixed candied peel
chopped |
* |
| ⅓ | cup |
crystallized ginger (candied)
chopped |
*
|
| ¾ | cups |
molasses
|
|
| ¾ | cups |
butter
|
|
| ⅓ | cup |
brown sugar
packed |
*
|
| 3 | large |
eggs
beaten |
|
| 2-3 | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
baking soda
|
|
| 15 | ml |
ginger
ground |
|
| 79 | ml |
golden raisins
|
|
| 79 | ml |
mixed candied peel
chopped |
* |
| 79 | ml |
crystallized ginger (candied)
chopped |
*
|
| 177 | ml |
molasses
|
|
| 177 | ml |
butter
|
|
| 79 | ml |
brown sugar
packed |
*
|
| 3 | large |
eggs
beaten |
|
|
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.
