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    You are in: Home / Recipes / Scottish Fruited Gingerbread Recipe
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    Scottish Fruited Gingerbread

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 03, 2009

      just had a slice with a bit of spread on it. well worth the wait. will try and serve with custard as it hs the same texture and richness as sticky toffee pudding (my fav) but not so sickly(which i love). means u can eat more!!!

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    • on February 23, 2006

      Fantastic recipe, relatively easy to make (hardest part was waiting a few days before slicing it). Not too sweet like many cakes are, would definately recommend you try it at least once. golden syrup gives a great taste MMMM!

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    • on October 17, 2004

      A reasonably healthy cake. Smells great baking abnd after cooking. I doubled the recipe, and used two round pans. Worked fine. I also cut up a few more dried apricots than indicated, and grated a bit less orange rind. All, no problem. A very old fashioned-y recipe, great taste!

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    • on October 12, 2004

      With great difficulty I managed to wait 2 days before slicing this wonderfully flavourful cake. With a slab of butter on it tastes great. I didn't have a 7" pan so used an 8" square Pyrex with a depth of about 2 1/2 " and it worked fine. I used salted butter as that's all I had.

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    Nutritional Facts for Scottish Fruited Gingerbread

    Serving Size: 1 (1175 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 177.1
     
    Calories from Fat 49
    27%
    Total Fat 5.5 g
    8%
    Saturated Fat 3.1 g
    15%
    Cholesterol 39.2 mg
    13%
    Sodium 125.3 mg
    5%
    Total Carbohydrate 30.3 g
    10%
    Dietary Fiber 1.0 g
    4%
    Sugars 12.5 g
    50%
    Protein 2.9 g
    5%

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