Scottish Gingerbread

Scottish Gingerbread

7

"This gingerbread differs from our own North American one although both have European origins."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 298 cals
Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Stir together the flours, spices, and baking soda.
  2. 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.
  3. Bake at 325 degrees F (165 degrees C) for 40 minutes, or until done. Transfer to a rack to cool.

Reviews

7
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

A really good recipe! I did make it without the orange peel, however. The beer gives it a nice lift & airy texture. Even the 3 -yr old liked it!

Most helpful critical review

I had high hopes for this, and the house DID smell wonderful as it baked.... I was skeptical about the whole wheat flour, but followed the recipe, it has a great taste, but I don't like the grai...

A really good recipe! I did make it without the orange peel, however. The beer gives it a nice lift & airy texture. Even the 3 -yr old liked it!

This is a really great recipe. It's a great contrast to all of the overly sweet desserts that pop up around the holidays. It's still sweet, of course, but in a much more hearty way. One chang...

I had high hopes for this, and the house DID smell wonderful as it baked.... I was skeptical about the whole wheat flour, but followed the recipe, it has a great taste, but I don't like the grai...

I made this for my Scots-Irish dad, who is not a fan of super-sweet, super-rich desserts, and he enjoyed this gingerbread a lot. For my younger siblings, I put a dollop of Maple Cream Cheese fro...

I omitted the nuts, and doubled the candied fruit. This will make a great Christmas gingerbread! By cutting the recipe in half and baking in the 9x13 pan, these were like Hermit bar cookies, an...

I've been searching for a recipe for gingerbread like the one my Scottish grandma used to make so I was excited to find this one and try it out. Sadly, it just wasn't like the traditional ginger...

De-LIGHT-ful! A delicious cake melding all of the holiday flavors and aromas. It was airy and dense at the same time, it's hard to describe. The flavor was subtle, I may use a heavier hand with ...