Edinburgh Gingerbread

Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

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

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.


Most Helpful

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

Nancy Duus November 17, 2002

Let it sit in foil over night to insure moistness. VERY NICE!!!! And you're right- slathered with butter is the only way to go!

BothFex January 15, 2003

This was pretty good. I halved the recipe, and baked it in mini loaf pans. They only sunk a little in the middle. They were done after about 2 1/2 hours. I assume this is because of using the mini loaf pans. We enjoyed it, thanks!

89240 May 22, 2004

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