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.