Traditional Scottish Recipes
This is another popular cake which is found in tearooms across Scotland. This particular version makes a very moist version.
4oz (100g or 1 stick) margarine
4 0z (100g or half cup) soft brown sugar
1 tablespoon treacle (molasses)
6oz (150g or 1½ cups) plain flour
2oz (50g or half cup) oatmeal
1oz (25g or quarter cup) bran
3 level teaspoons of ground ginger
1 level teaspoon mixed spice (allspice)
1 level teapspoon bicarbonate of soda (baking soda)
2 fluid ounces (50ml or quarter cup) milk
4 fluid ounces (100ml or half cup) orange juice
Preheat the oven to 160C/320F/Gas Mark 3 (reduce the temperature by 10C or eqiuvalent if a fan assisted oven).
Mix the flour, bran, spices and soda together in a bowl. Put the milk and orange juice in another container and lightly beat in the eggs. Put the margarine, sugar and treacle/molasses in a saucepan on a low heat and stir until the sugar has dissolved. Remove from the heat and stir in the dry ingredients and then add the eggs/milk/juice mixture.
Pour the mixture into a 2lb loaf tin lined with baking parchment and bake for around 40 minutes. Alternatively, if you want to make iced gingerbread squares, put the mixture in a 9" (23cm) square, lined tin and bake for 35 minutes. When it's cold, use 8oz (250g or one and a quarter cups) icing sugar (frosting) and enough water to make a thick, spreadable icing.
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