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Scottish Ginger Cake

12 oz. (300 g.) plain flour.
6 oz. (150g.) butter.
3 oz. (75 g.) brown sugar.
12 oz. (300 g.) black treacle.
2 oz. (50 g.) sultanas.
4 oz. (100g.) chopped peel.
2 oz. (50g.) chopped preserved ginger.
1/2 teaspoon (3 ml.) salt.
2 teaspoons (10 ml.) bicarbonate of soda.
1 teaspoon (5 ml.) ground ginger.
3 eggs.
3 tablespoons (45 ml.) milk.


Sift the flour, salt, bicarbonate of soda and ginger together. Stir in the sultanas, chopped peel and preserved ginger. Warm the treacle, butter and sugar. Lightly beat the eggs with the milk. Add to the treacle mixture. Pour into a well in the middle of the flour/fruit mixture and beat thoroughly. Turn into a lined 7 inch (18 cm.) square cake tin and bake in a moderate oven ( 325°F, 163°C, gas mark 3 ) for 1¼ hours. Take out of the tin and place on a wire rack to cool. Store in a

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