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    Scottish Ginger Cake


    Source of Recipe


    Shell

    Recipe Introduction


    Makes 12 squares

    List of Ingredients




    Plain flour - 225g (8 oz)
    Bicarbonate of soda - ½ tsp
    Ground ginger - 1 tbsp
    Ground mixed spice - 2 tsp
    Medium oatmeal - 25g (1 oz)
    Sultanas - 50g (2 oz)
    Chopped mixed peel - 110g (4 oz)
    Preserved stem ginger - 50g (2 oz), chopped
    Treacle - 110g (4 oz)
    Golden syrup - 150g (5 oz)
    vegan margarine - 175g (6 oz)
    Soft dark brown sugar - 50g (2 oz)
    soy Milk - 150 ml (¼ pint)
    Egg replacers - equivelent to 2

    Recipe



    Pre-heat oven to 140 °C / 275 °F / Gas 1. Grease and line an 18 cm (7 inch) square cake tin.
    Sift the dry ingredients together, then add the oatmeal,
    sultanas, chopped peel and preserved ginger.
    Put the treacle, golden syrup, margarine, sugar and soy milk in a saucepan and heat gently until melted. Make a well in the centre of the dry ingredients, then mix in the egg replacers and pour in the treacle mixture. Beat well together.
    Pour into the prepared tin and bake for about 2¼ hours, until well risen and firm to the touch. Turn out onto a wire rack to cool.
 

 

 

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