 |
| 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
 |
| 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)
