| 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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