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