Scottish Ginger Cake

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Scottish Ginger Cake Ingredients

3 c All-purpose flour	1/3 c Crystallized ginger, chopped
1/2 ts Salt	3/4 c Molasses
2 ts Baking soda	3/4 c Butter
1 tb Ground ginger	1/3 c Packed brown sugar
1/3 c Golden raisins	3 Eggs, beaten
1/3 c Chopped mixed candied peel	2 tb To 3T milk

Instructions for Scottish Ginger Cake

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CakeCuisine: Uncategorized

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