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Scottish Ginger Cake

The flavour will be even better if the cake is wrapped first in greaseproof paper and then in foil and stored for 2 to 3 days before eating.

ingredients

makes 12 squares
225 g (8 oz) plain flour
pinch of salt
2.5 ml (1/2 tsp) bicarbonate of soda
15 ml (1 tbsp) ground ginger
10 ml (2 tsp) ground mixed spice
25 g (1 oz) medium oatmeal
50 g (2 oz) sultanas
100 g (4 oz) chopped mixed peel
50 g (2 oz) preserved stem ginger, chopped
100 g (4 oz) treacle
150 g (5 oz) golden syrup
175 g (6 oz) butter
50 g (2 oz) soft dark brown sugar
150 ml (1/4 pint) fresh milk
2 eggs

method

1. Grease and line an 18 cm (7 inch) square cake tin.

2. Sift the dry ingredients together, then add the oatmeal, sultanas, chopped peel and preserved ginger.

3. Put the treacle, golden syrup, butter, sugar and milk in a saucepan and heat gently until melted. Make a well in the centre of the dry ingredients, then break in eggs, pour in treacle mixture and beat well together.

4. Pour into the prepared tin and bake at 140°C (275°F) mark 1 for about 2 1/4 hours, until well risen and firm to the touch. Turn out on to a wire rack to cool.

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