Scottish Gingerbread

Scottish Gingerbread

7 Reviews 1 Pic
Carol
Recipe by  Carol

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 x 13 inch cake

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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.

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Reviews (7)

Rate This Recipe
DFM1
27

DFM1

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
15

Wendy

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
12

Peggy

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.

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Nutrition

Amount Per Serving (18 total)

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

Based on a 2,000 calorie diet

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