Edinburgh Gingerbread

READY IN: 1hr 40mins
Recipe by Millereg

A Scottish treat. Slather a slice with butter as a late night snack!

Top Review by Nancy Duus

DO NOT make this gingerbread on an empty stomach or on a diet or with people around because the batter won't make it to the oven! The house will smell wonderful and the taste of the molasses will be worth the cooling time. It must be completely cooled before cutting or it will crumble and won't slice like banana bread cooled. Note too that the cake will drop well before the baking time is over. Many neighbors have now tasted it and the response is always "yummy". Walnuts are also a nice alternative. We have drizzled a pumpkin puree over it for a lovely Autumn treat. You'll love this recipe! Nancy Duus

Ingredients Nutrition


  1. Sift the flour, spices, salt and baking soda, and then stir in the fruit and nuts.
  2. Melt the butter with the molasses and sugar on a low heat.
  3. The mixture should remain somewhat cool but the sugar should be dissolved.
  4. Add the milk and stir in the eggs.
  5. Pour the warm mixture into a well in the centre of the dry ingredients and mix thoroughly to form a batter.
  6. Pour into a greased and lined 2 lb loaf tin.
  7. Bake at 325°F/160°C/gas mark 3 for 1¼ hours.
  8. This is a fairly heavy recipe and may sink on cooling.

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