Tuesday, February 18, 2014

Scottish recipes - Gingerbread Cake

Gingerbread cake
Scottish Gingerbread cake

While making anything Gingerbread here in the USA is considered quite Thanksgiving-y and Christmas-y. In Scotland a nice piece of Gingerbread cake with your hot cup of tea is a must at any time of year.

In fact any cake or bread worthy of a spreading of butter or jam will do at tea time

This week I made Gingerbread cake, the house was filled with a beautiful warm fuzzy smell of baking and I was transported back home to Scotland for a fleeting moment

This made a large 8 x 8 cake tin of bread, plenty to share with family, friends and neighbours

Here is the instagram pic this week of me bagging up the gingerbread and other goodies to share (well I need to get some of it out the house - Jazzercise can only do so much)

bagging treats for friends

You will need

8 x 8 cake tin or similar (even a loaf tin)

450g/1lb All purpose plain flour
quarter tsp salt
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
1 tsp ground cloves
1 tbsp baking powder
1 tsp bicarbonate of soda
100g/4oz chopped walnuts
175g/6oz butter
175g/6oz molasses or black treacle
175g/6oz golden syrup
200g/7oz brown sugar
1 large egg, beaten
300ml/half pint of milk



  • Set the oven to 350F / 180C

  • Grease the cake tin with butter or cooking spray, set aside
grease the pan

  • In a large bowl, sift the flour, salt, spices, baking powder and bicarbonate of soda
sift the flour

  • Stir in the walnuts then make a well in the center
a well in the flour

  • Heat the butter, syrup, sugar and molasses or treacle in a medium pan, stirring until combined, melted and smooth

  • Add this mixture to the flour mixture, mix then add in the egg and milk, mix thoroughly
treacle mixture

  • Pour cake mixture into cake tin
Gingerbread cake mixture

  • Bake for 1 to 1 and a half hours, until a skewer inserted come out clean
Scottish ginger bread

  • turn out onto a wire rack and cool

  • Serve and enjoy the Scottish way with a generous spreading of butter and a hot cup of tea
Ginger bread

Scottish Gingerbread cake


Store in an airtight container or zip lock bag for up to a week, if it lasts that long (wink)


2 comments:

  1. I love anything gingerbread...at any time of year, too! Thanks for sharing this delicious recipe!

    ReplyDelete

I love comments, big and small, so go on, leave me some, you know you want to

Related Posts Plugin for WordPress, Blogger...