Scottish Gingerbread

Scottish Gingerbread

7
Carol 0

"This gingerbread differs from our own North American one although both have European origins."

Ingredients {{adjustedServings}} servings 298 cals

Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Stir together the flours, spices, and baking soda.
  2. 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.
  3. Bake at 325 degrees F (165 degrees C) for 40 minutes, or until done. Transfer to a rack to cool.
Tips & Tricks
Four Egg Yellow Cake

See how to make a simple, fluffy, and moist yellow cake.

Honey Maid Cheesecake

This delicious, slightly decadent cheesecake is a snap to make.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 7

  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
DFM1
3/29/2004

A really good recipe! I did make it without the orange peel, however. The beer gives it a nice lift & airy texture. Even the 3 -yr old liked it!

Wendy
12/24/2009

This is a really great recipe. It's a great contrast to all of the overly sweet desserts that pop up around the holidays. It's still sweet, of course, but in a much more hearty way. One change I made was to cook it in a bundt pan, which made it much more aesthetically pleasing and fun. It does take slightly longer to cook this way, however, so trust the toothpick!

Peggy
10/11/2008

I had high hopes for this, and the house DID smell wonderful as it baked.... I was skeptical about the whole wheat flour, but followed the recipe, it has a great taste, but I don't like the grainy texture from the wheat flour, I may use all white flour and try it again. I don't rate recipes I have rewritten and changed, and folks who like wheat flour better than I may like this better than I, but it kind of ruined it for me.