Scottish Fruited Gingerbread

Recipe by Millereg
READY IN: 73hrs 5mins
YIELD: 16 squares
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease and line a deep 7-inch square cake tin.
  • Sift the flour, ginger, baking powder and bicarbonate of soda together.
  • Place sugar, butter, syrup and milk in a pan and warm gently until melted and blended.
  • Do not boil.
  • Add to the flour with the eggs and mix thoroughly.
  • Stir in orange zest and apricots.
  • Turn into the baking tin and bake at 325ºF for 60-65 minutes or until firm to the touch.
  • Turn out and cool.
  • The flavour of this cake improves with age.
  • Store in an airtight container for 2-3 days before serving.
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