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Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Eggs, Dairy	Scottish	Cakes, Fruits/nuts, Beverages	10	Servings

INGREDIENTS

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

INSTRUCTIONS

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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