Categories: Cakes, Fruits/nuts, Beverages 
      Yield: 10 servings 
  
      3 c  All-purpose flour 
    1/2 ts Salt 
      2 ts Baking soda 
      1 tb Ground ginger 
    1/3 c  Golden raisins 
    1/3 c  Chopped mixed candied peel 
    1/3 c  Crystallized ginger, chopped 
    3/4 c  Molasses 
    3/4 c  Butter 
    1/3 c  Packed brown sugar 
      3    Eggs, beaten 
      2 tb To 3T milk 
  
  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 then 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.