Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Beverages
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
