Scottish Fruited Gingerbread

"Patience is a virtue, and (trust me) this stuff is WELL worth the wait!"
 
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photo by Dorel photo by Dorel
photo by Dorel
photo by Dorel photo by Dorel
Ready In:
73hrs 5mins
Ingredients:
11
Yields:
16 squares
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ingredients

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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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Reviews

  1. sonal.sher
    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!!!
     
  2. kimmett55
    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!
     
  3. Kasha
    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!
     
  4. Dorel
    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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RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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