Scottish Ginger Cake

Ingredients

375 gr flour
1 gr salt
9 gr baking soda
16 gr ginger
55 gr golden raisins
32 gr mixed candied peel
80 gr crystallized ginger
180 ml molasses
170 gr butter
75 gr brown sugar
3 eggs
45 ml milk

Instructions

A rich cake, this improves with keeping in an airtight tin. Very nice served with tea.

Preheat oven to 160ºC (165C). Generously grease an 20 cm 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 1.25 hours, or until top springs back when lightly touched with finger. Cool in pan on a wire rack. Makes 8 to dozen servings.