Scottish Ginger Cake

• 3 cups flour, all-purpose
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 tablespoon ginger ground
• 13 cup golden raisins
• 13 cup mixed candied peel chopped
• 13 cup crystallized ginger (candied) chopped
• 3/4 cups molasses
• 3/4 cups butter
• 13 cup brown sugar packed
• 3 large eggs beaten
• 2-3 tablespoons milk

1. A rich cake, this improves with keeping in an airtight tin.
2. Very nice served with tea.
3. Preheat oven to 325F (165C).
4. Generously grease an 8 inch square baking pan; set aside.
5. Sift flour, salt, baking soda and ground ginger into a large bowl.
6. Stir in raisins (plump them in some sherry or water before using), candied peel and cystallized ginger; set aside.
7. In a medium-size saucepan, combine molasses, butter and brown sugar.
8. Stir over low heat until butter is melted.
9. Remove from heat.
10. Beat in eggs and milk.
11. Make a well in center of reserved dry ingredients.
12. Pour in molasses mixture and beat thoroughly.
13. Pour into cake pan.
14. Bake 1 1/4 hours, or until top springs back when lightly touched with finger.
15. Cool in pan on a wire rack.
16. Makes 8 to 12 servings.

flour, salt, baking soda, ginger ground, golden raisins, mixed candied, ginger, molasses, butter, brown sugar, eggs, milk

Taken from recipeland.com/recipe/v/scottish-ginger-cake-998 (may not work)