Scottish Fruited Gingerbread Food

SCOTTISH FRUITED GINGERBREAD

Steps:

• 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.

APPLE CIDER GINGERBREAD

Steps:

• Preheat oven to 350°.
• Into an 8 inch round cake pan, sift together the flour, brown sugar, ground ginger, and baking soda.
• Make a well in the center of the flour mixture and add the apple cider, oil, molasses, vinegar and crystallized ginger.
• With a fork just stir until the batter is smooth.
• Bake for 30-35 minutes or until a toothpick comes out clean.
• Transfer the cake to a wire rack to cool.

MENDENHALL SOURDOUGH GINGERBREAD

Steps:

• Preheat oven to 375 degrees F.
• Cream together the brown sugar and shortening.
• Then add molasses and egg, beating continuously; set aside
• In a separate bowl, sift dry ingredients together and blend into hot water.
• Then beat this mixture into creamed mixture.
• As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
• Pour into lightly buttered and floured 8"x8" baking pan and bake at 375 degrees F for about 30 minutes or until done.
• Best served with ice cream or whipped cream while still hot.