Recipe
Gingerbread is taken seriously here in Scotland with many varieties to choose from. This is Edinburgh gingerbread recipe is rich and moist, packed with amazing flavours and a classic in its own right.
![Traditional Classic Edinburgh Gingerbread - Larder Love (1) Traditional Classic Edinburgh Gingerbread - Larder Love (1)](https://i0.wp.com/larderlove.com/wp-content/uploads/2019/11/Edinburgh-gingerbread-1-by-larderlove.com_.jpg)
Aah gingerbread, Scotland is famed for her gingerbread and we have many types on offer.
This is not a recipe for the type of gingerbread one uses for gingerbread men and cookies, no this is good old fashioned cake type Edinburgh gingerbread.
![Traditional Classic Edinburgh Gingerbread - Larder Love (2) Traditional Classic Edinburgh Gingerbread - Larder Love (2)](https://i0.wp.com/larderlove.com/wp-content/uploads/2019/11/Edinburgh-gingerbread-5-by-larderlove.com_.jpg)
Edinburgh was always the centre of high society in Scotland and led the field in fashion and innovation.
This was very evident in the famous tea rooms and drawing rooms of hostesses in the city who prided themselves on using the finest ingredients in their cakes and bakes.
This Edinburgh gingerbread is a traditional recipe and boasts cinnamon for added spice and the crunch of almonds as well as juicy sultanas in the mix.
This recipe if from my book Simply Scottish Cakes & Bakes and you really don’t want to know how many times I practiced all these recipes, my jeans gave up on me completely!
![Traditional Classic Edinburgh Gingerbread - Larder Love (3) Traditional Classic Edinburgh Gingerbread - Larder Love (3)](https://i0.wp.com/larderlove.com/wp-content/uploads/2019/11/Edinburgh-gingerbread-4-by-larderlove.com_.jpg)
Ingredients for Edinburgh gingerbread
You are using the same ingredients for any cake style gingerbread recipe here, just with a couple of extra special additions.
It is a pretty easy recipe really, you just need plain flour, bicarbonate of soda, ground ginger and cinnamon, a pinch of salt, treacle, soft brown sugar, milk, eggs, sultanas and flaked almonds.
It is the almonds and sultanas that make Edinburgh gingerbread so special.
For our American readers treacle is like your molasses.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
![Traditional Classic Edinburgh Gingerbread - Larder Love (4) Traditional Classic Edinburgh Gingerbread - Larder Love (4)](https://i0.wp.com/larderlove.com/wp-content/uploads/2019/11/Edinburgh-gingerbread-3-by-larderlove.com_.jpg)
How to make Edinburgh gingerbread
This is a simple gingerbread recipe. You want to sift together your dry ingredients (apart from the sugar) first to make sure no extra nasties in there and to add a bit of lightness.
Then melt together the butter in a small pan along with the sweet stuff – the treacle and the sugar. Do this over a low heat then let it cool a little before stirring in the eggs and milk.
Now back to your mixing bowl and add a little of the liquid ingredients a little at a time and mix in thoroughly.
Spoon the gingerbread dough into a prepared loaf tin and bake for about an hour or until a skewer inserted into the middle comes out clean
Let your gingerbread cool in the tin for 10 minutes before turning out on to a cooling rack.
Pro tip
To get the treacle to slide off the spoon easily put a little vegetable oil in the spoon first.
![Traditional Classic Edinburgh Gingerbread - Larder Love (5) Traditional Classic Edinburgh Gingerbread - Larder Love (5)](https://i0.wp.com/larderlove.com/wp-content/uploads/2019/11/Edinburgh-gingerbread-2-by-larderlove.com_.jpg)
How long will this keep
Your Edinburgh gingerbread will keep for up to 3 days in an airtight tin. You can freeze it for up to 3 months if you wrap the gingerbread well in clingfilm then pop into a freezer-proof box.
Serving ideas
Serve your Edinburgh Gingerbread either as it is or slathered in butter or cream cheese.
Or serve this easy gingerbread with ice-cream or just on its own maybe with a wee dram on the side.
![Traditional Classic Edinburgh Gingerbread - Larder Love (6) Traditional Classic Edinburgh Gingerbread - Larder Love (6)](https://i0.wp.com/larderlove.com/wp-content/uploads/2013/11/larder-links-by-larderlove.com_.png)
Looking for more easy Scottish baking ideas? Then check these out before you go;
Homemade Scottish oatcakes
Traditional Scottish treacle scones + video
Scottish soda bread
Almond Flory
Traditional Dundee cake
Scottish Black Bun (New Year cake)
Scotch pancakes (aka drop scones) +video
Traditional Scottish honey buns
Aberdeen crulla and whisky dipping sauce
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Traditional Edinburgh gingerbread
Karon Grieve
A traditional recipe for Edinburgh Gingerbread packed with flavour
4.67 from 3 votes
Print Recipe Comment Bookmark Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course baking
Cuisine Scottish
Servings 12 slices
Calories 319 kcal
Ingredients
- 225 g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 pinch salt
- 50 g sultanas
- 50 g flaked almonds
- 175 g unsalted butter
- 12 tbsp treacle
- 110 g soft brown sugar
- 6 tbsp milk
- 2 eggs
Metric – US Customary
Instructions
Preheat the oven to 160C/325F/Gas 3 and grease and line a 1 kilo/2lb loaf tin
Sift together the flour, bicarbonate of soda and spices into a large bowl and add the nuts and sultanas.
Melt the butter, treacle and sugar together over a low heat and let it cool a little before adding the eggs and milk and stirring well.
Add a little of this at a time to the dry ingredients and mix thoroughly.
Pour the mixture into the prepared loaf tin and bake for approximately 1 1/4 hours or until a skewer inserted in the middle comes out clean.
Cool in tin for 10 minutes before tipping out on to a wire rack to cool completely.
Notes
You can wrap the gingerbread well in foil and clingfilm and freeze for up to 3 months.
Nutrition
Calories: 319kcalCarbohydrates: 43gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 59mgSodium: 121mgPotassium: 414mgFiber: 1gSugar: 27gVitamin A: 417IUVitamin C: 1mgCalcium: 83mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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