3 c All-purpose flour 1/3 c Crystallized ginger, chopped
1/2 ts Salt 3/4 c Molasses
2 ts Baking soda 3/4 c Butter
1 tb Ground ginger 1/3 c Packed brown sugar
1/3 c Golden raisins 3 Eggs, beaten
1/3 c Chopped mixed candied peel 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.
Yields
10 servings
