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Title: Scottish Ginger Cake
Categories: Cake Fruit Beverages
Yield: 10 Servings
| 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 |
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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