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Edinburgh Gingerbread

This rich gingerbread should not be judged by normal cake standards, since it may sink in the middle as it cools and will eat 'heavy'.

Edinburgh Gingerbread
6 oz butter or margarine (150 g)               
3 tsp bicarbonate of soda
1 tsp mixed spice
6 oz brown sugar (150 g)
2 tsp powdered ginger
8 oz black treacle (225 g)
3 oz raisins or dates (75 g)
3 eggs
milk to mix
9 oz flour (250 g)
2 oz flaked almonds or walnuts (50 g)

Preheat the oven to 350°F/180°C or gas mark 4.
Put the butter and sugar into a fairly large pan and warm very slightly, without melting too much, and cream them together. Put the pan onto the scales and measure in the treacle. Warm again slightly and beat in the eggs one at a time. Add the fruit and nuts and then sift in the other dry ingredients. Mix with milk to make a soft-dropping consistency. Pour the mixture into a 7" (18 cm) round cake tin and bake in a moderate oven for about three quarters of an hour or until it feels springy on top.

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