How To make 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.
How To make Scottish Ginger Cake's Videos
Sticky Ginger Loaf Cake
This lovely Sticky Ginger Loaf Cake is moist and full of that lovely ginger flavour. It is a great alternative to a Christmas cake, or even a Christmas Pudding for those who don't like those. Perfect served just sliced, or as dessert with some custard or cream.
Chapters/Time Codes
0:00 Sticky Ginger Loaf Cake
1:07 Preheat the oven
1:46 Ingredients
3:18 Melt ingriedents/Make Batter
7:34 Fill tins and bake.
8:43 Taste Test
Recipe:
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1932 Mrs. Dudley's Ginger Pound Cake Recipe - Old Cookbook Show
1932 Ginger Pound Cake Recipe - Glen And Friends Cooking Old Cookbook Show
Today Glen cooks from culinary history a molasses spice cake recipe. Now this is called a Ginger Pound Cake - and it very ginger-y, but it isn't really a pound cake in terms of proportions or texture, but it is a great tasting molasses cake recipe.
Mrs. Dudley's Ginger Pound Cake
1 cup butter
2 cups brown sugar
5 eggs
1 cup molasses
1 cup sour cream
1 teaspoon bicarbonate of soda
2 tablespoons ginger
¼ teaspoon salt
3 ¼ cups flour
½ teaspoon ground cinnamon
Beat the butter and sugar to a cream. Add the eggs, beaten to a stiff froth. Sift all the dry ingredients together, and add them. Then add the molasses, cream and soda dissolved in a little warm water. Stir well. Pour into a deep buttered cake pan, and bake in a moderate oven (350ºF) for about three quarters of an hour.
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The Perfect Gingerbread Cake - The Royal Recipe
It amazes me how some food smells bring back memories. Whenever I smell someone baking gingerbread cake now it reminds me of walking home from school and entering the house to the smell of gingerbread cake my mother was baking. Oh it takes me back. Happy memories!
This recipe makes two cakes so refrigerate the second one (up to a month) or share it with family and friends. It's super easy to make, two pans and a bowl and the most moist, delicious, fragrant gingerbread cake I think you will ever have tasted. Try it. Link to the treacle and golden syrup below (but as say in the video, you don't have to use these)
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Link to the golden syrup...
Link to the black treacle...
The Recipe -
Gingerbread Cake
Makes two 8” round ginger cakes
1 lb flour
8 oz butter
4 tsp ginger
2 tsp cinnamon
2 tsp pumpkin spice seasoning (mixed spice)
2 tsp baking soda
8 oz golden syrup (you can use corn syrup)
8 oz black treacle (you can use molasses)
20 fl oz milk
10oz sugar
3 eggs
Preheat the oven to 350 degrees F.
Add the flour, ginger, cinnamon, pumpkin spice seasoning, baking soda to a bowl and rub in the butter to fine crumbs.
Whisk the sugar into the milk and bring to a boil in a heavy based pan and at the same time bring the syrup and treacle to a boil in a sperate pan.
Whisk the milk mixture into the flour mix followed by the syrup mix. Add the eggs. Pour immediately into the cake tin and bake for about 20 – 25 minutes or until a toothpick inserted comes out clean.
Allow to cool slightly before slicing.
theroyalchef.com
Gingerbread | Easy Traditional Recipe :)
Hello folks!
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Hey folks! Today I made this wonderful gingerbread :) Perfect for this time of year…lovely served warm with custard or ice cream! Or with a cup of tea or coffee. I’ve drizzled over a wee bit of icing, but that’s completely optional of course,
Everything I used will be listed below.
-Cheryl x
______________________________________________________________________
I’m using an 8 x 12 inch cake tin
2 Cups (260g) plain or all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon salt
2 Teaspoons ground cinnamon
2 Teaspoons ground ginger
1 Teaspoon ground cloves
1 Teaspoon nutmeg
1/2 Cup (113g ) room temperature butter - unsalted
1/2 Cup (110g) light brown sugar
1/4 Cup (50g) granulated white sugar
2 Medium eggs - room temperature
1/2 Cup (120 ml) (130g) Treacle or molasses
1 Cup (240 ml) Whole milk - room temperature
1 Cup (130g) Icing sugar
A couple of teaspoons warm water
1/2 Teaspoon vanilla extract
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The Best Gingerbread Cake Recipe | How Tasty Channel
Quick and Easy, this gingerbread cake recipe is so moist and soft, the best gingerbread cake made with simple ingredients you can make for Christmas and Holiday season!
Delicious served with vanilla ice cream, whipped cream and maple syrup on top!
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1800s Scottish Broonie / Brüni Recipe - Orkney Oatmeal Gingerbread - Old Cookbook Show
1800s Scottish Broonie Recipe - Glen And Friends Old Cookbook Show
This is an Orkney Oatmeal Gingerbread recipe found in an old scottish cookbook that was trying to preserve even older Scottish recipes that were at risk of disappearing. At its core Scottish Broonie / Brüni means 'A thick bannock' and this oatmeal gingerbread bannock was eaten mostly in Orkney and Shetland.
Scottish Broonie Recipe:
Oatmeal, flour, brown sugar, butter, ground ginger, baking-soda, treacle, egg, buttermilk.
Mix in a basin six ounces of oatmeal and six of flour. Rub in two ounces of butter. Add a teaspoonful of ground ginger and barely three-quarters of a teaspoonful of baking-soda, free from lumps.
Melt two tablespoonfuls of treacle, and
add, together with a beaten egg and enough buttermilk to make the mixture sufficiently soft to drop from the spoon.
Mix thoroughly. Turn into a buttered tin and bake for from one to one and a half hours in a moderate oven till well risen and firm in the centre.
Correctly, Brüni, a thick bannock (Orkney and Shetland).
I added 4 ounces brown sugar
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