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Scottish Ginger Cake

Ingredients
3	cup	flour, all-purpose
1/2	teaspoon	salt
2	teaspoon	baking soda
1	tablespoon	ginger, ground
1/3	cup	golden raisins
1/3	cup	mixed candied peel, chopped
1/3	cup	crystallized ginger, chopped
3/4	cup	molasses
3/4	cup	butter
1/3	cup	brown sugar, packed
3	each	eggs, beaten
2-3	tablespoon	milk

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