"Scottish Ginger Cake"
| Ingredients | | | 3 | cup | flour, all-purpose | | | 1/2 | teaspoon | salt | | | 2 | teaspoon | baking soda | | | 1 | tablespoon | ginger, ground | | | 1/3 | cup | golden raisins | | | 1/3 | cup | mixed candied peel, chopped | | | 1/3 | cup | crystallized ginger, chopped | | | 3/4 | cup | molasses | | | 3/4 | cup | butter | | | 1/3 | cup | brown sugar, packed | | | 3 | each | eggs, beaten | | | 2-3 | tablespoon | 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 them 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.
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