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Fochabers Gingerbread
Fochabers Gingerbread is a traditional Scottish recipe for a classic rich gingerbread cake that incorporates fruit, treacle (molasses) and spices into the dough and which is moistened with beer. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Fochabers Gingerbread.
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
8
Rating: 
Tags : Spice RecipesBaking RecipesScottish Recipes
This is a Scottish recipe for a classic rich gingerbread cake with treacle that's often prepared and eaten on St Andrew's day.
Ingredients:
240g butter
120g sugar
240g black treacle (molasses), slightly warmed
15g ground
ginger
generous pinch of ground
cloves
2 eggs
450g plain flour
120g currants
120g sultanas
1 tsp bicarbonate of soda
90g ground
almonds
90g
candied peel, chopped
15g mixed spice
generous pinch of ground
cinnamon
300ml beer
Method:
Cream together the butter and sugar until light and fluffy. Add the warmed treacle then add the eggs and beat until smooth.
In a separate bowl combine the flour with all the dry ingredients. Dissolve the bicarbonate of soda in the beer then add to the butter and egg mix, alternating with the flour. Beat well to form a smooth batter then turn into a greased cake tin (this can be a round cake tin or a square baking tin).
Transfer to an oven pre-heated to 160°C and bake for 90 minutes to 2 hours (depending on your tin), or until golden on top and coked through (if the top is colouring too quickly, cover with a sheet of foil). Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
