Halloween Gingerbread

We found this recipe in an old Scottish cookbook. It's deliciously moist and very, very gingery.

Halloween Gingerbread

5 cups flour

1 1/4 oz ground ginger

1/4 teaspoon salt

1 tablespoon superfine sugar

3 oz Maraschino Cherries

4 oz almonds

4 oz citron peel

1 oz crystallized sugar

1/4 pound butter

1 pound treacle

2 beaten eggs

1 teaspoon bicarbonate of soda

1/2 pint warm milk

Sift the flour with the ginger and the salt. Stir in sugar. Quarter cherries. Blanch and chop the almonds and chop the citron peel and ginger. Stir into dry ingredients. Melt butter slowly with the treacle. Stir gradually into the eggs, then stir into the dry ingredients. Dissolve the soda in the milk, and stir in quickly. When thoroughly blended, pour into a 10 inch square well greased shallow baking tin, smoothly lined with greased paper. Bake in a moderate oven, 350 F., for about 1 hour.

If you're interested in Irish and Scottish cooking, try Celtic Folklore Cooking or visit http://recipesofireland.blogspot.com. 


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