Print Recipe

Scottish Oatmeal Gingerbread



  • 2 cups flour
  • 1 tablespoon powdered ginger
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 cups instant oatmeal
  • 1/4 cup finely chopped candied lemon peel (optional)
  • 2/3 cup golden molasses
  • 1/2 cup (1/4 pound) unsalted butter
  • 1 cup firmly packed brown sugar
  • 2 eggs, well beaten
  • 1/3 to 1/2 cup buttermilk, as needed


  1. Sift together flour, ginger, baking soda and salt; mix with oatmeal and lemon peel.
  2. Bring molasses to a boil and add butter and sugar.
  3. Remove from heat and stir until butter melts and sugar dissolves.
  4. Cool and mix with beaten eggs.
  5. Pour into the flour mixture, beating vigorously until well blended.
  6. Add just enough buttermilk to make a batter that can be dropped from a spoon.
  7. Turn into a well buttered 10 x 12 x 3-inch baking pan and bake in preheated 325 degrees F oven and bake for about 2 hours, or until a tester comes out clean. If cake browns too quickly, cover with buttered brown paper or double thickness of aluminum foil, and continue baking.

Makes 1 cake.


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.