Description Edit

Scottish Fruited Gingerbread

Scottish Fruited Gingerbread

Patience is a virtue, and (trust me) this stuff is WELL worth the wait!

Ingredients Edit

Directions Edit

  1. Grease and line a deep 7-inch (18cm) square cake tin.
  2. Sift the flour, ginger, baking powder and baking soda together.
  3. Place sugar, butter, syrup and milk in a pan and warm gently until melted and blended. Do not boil.
  4. Add to the flour with the eggs and mix thoroughly.
  5. Stir in orange zest and apricots.
  6. Turn into the baking tin and bake at 325°F (160°C) for 60 – 65 minutes or until firm to the touch.
  7. Turn out and cool.
  8. The flavour of this cake improves with age.
  9. Store in an airtight container for 2 – 3 days before serving.
Community content is available under CC-BY-SA unless otherwise noted.