Scottish Fruited Gingerbread Recipes
SCOTTISH FRUITED GINGERBREAD
Make and share this Scottish Fruited Gingerbread recipe from Food.com.
Provided by Millereg
Categories Breads
Time P3DT1h5m
Yield 16 squares
Number Of Ingredients 11
Steps:
- Grease and line a deep 7-inch square cake tin.
- Sift the flour, ginger, baking powder and bicarbonate of soda together.
- Place sugar, butter, syrup and milk in a pan and warm gently until melted and blended.
- Do not boil.
- Add to the flour with the eggs and mix thoroughly.
- Stir in orange zest and apricots.
- Turn into the baking tin and bake at 325ºF for 60-65 minutes or until firm to the touch.
- Turn out and cool.
- The flavour of this cake improves with age.
- Store in an airtight container for 2-3 days before serving.
SCOTTISH GINGERBREAD
This gingerbread differs from our own North American one although both have European origins.
Provided by Carol
Categories Spice Cake
Yield 18
Number Of Ingredients 15
Steps:
- Stir together the flours, spices, and baking soda.
- In a large bowl, cream the butter or margarine with the sugar and molasses. Beat in the eggs, then the beer. Beat the flour mixture into the creamed mixture. Stir in the raisins, orange peel, and almonds. Turn the batter into a greased and floured 9 x 13 inch baking pan.
- Bake at 325 degrees F (165 degrees C) for 40 minutes, or until done. Transfer to a rack to cool.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 43.1 g, Cholesterol 47.8 mg, Fat 12.5 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 6.8 g, Sodium 157.4 mg, Sugar 15.8 g
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