Scottish Ginger Cake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3 cup: All-purpose flour,
1/2 tsp: Salt,
2 tsp: Baking soda,
1 tbsp: Ground ginger,
1/3 cup: Golden raisins,
1/3 cup: Chopped mixed candied peel,
1/3 cup: Crystallized ginger, chopped
3/4 cup: Molasses,
3/4 cup: Butter,
1/3 cup: Packed brown sugar,
3: Eggs, beaten
2 tbsp: To 3T 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 then 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.
Source from luhu.jp
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 then 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.
Source from luhu.jp