Dragons of Challon series

Dragons of Challon series
Dragons of Challon

10 October 2008

A lovely autumn treat






When it's still warm...there is nothing like it on an autumn evening.


Scottish Gingerbread

Makes 1 - 9 x 13 inch cake

Ingredients:

1 cup butter, softened
1/2 cup white sugar
3/4 cup molasses
2 eggs
1 cup beer
1 3/4 cups all-purpose flour
1 3/4 cups whole wheat flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup raisins
1/2 cup diced candied orange peel
1/2 cup finely chopped almonds


Steps:

Stir together the flours, spices, and baking soda.

In a large bowl, cream the butter or margarine with the sugar and molasses. Beat in the eggs, then the beer. Beat the flour mixture into the creamed mixture.

Stir in the raisins, orange peel, and almonds.

Turn the batter into a greased and floured 9 x 13 inch baking pan.

Bake at 325 degrees F (165 degrees C) for 40 minutes, or until done.

Transfer to a rack to cool.

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