Inverness Gingerbread

 

This is the most thickest gingerbread I have made so far. It's vintage and is made with no eggs or baking powder. As vintage... or retro recipes go, it works as it makes an old-fashioned rich dark gingerbread. 

Inverness Gingerbread

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1 cup rolled oats

3 cups all purpose flour, sifted

1 cup butter, softened

1 1/2 cups dark molasses

1/2 cup candied lemon peel, minced

4 tablespoons grated fresh green ginger or 2 teaspoons ground ginger

1/4 cup cream

Measure the oats, and then grind them, or run them very briefly in an electric blender. Cream the butter until light and fluffy, then blend in the molasses. Mix in the flour, oats, lemon peel, and ginger. Last, stir in the cream. Bake in a greased and floured 9 x 14 inch pan at 350ºF (180ºC) for about 45 minutes. Cut into squares and serve.  

Notes: I did add a bit more cream, about another 1/4 cup,  then the recipe called for, so equalling about 1/2 cup cream. Ovens vary therefore baking times may vary.