Scottish Gingerbread

Scottish Gingerbread
adapted from Joyce Copland, adapted from her family recipe

1 stick margarine
1/2 c. (heaping) raw sugar
2 eggs
8 oz. molasses
1/2 tsp. baking soda
1 to 2 tbsp. milk
1 2/3 c. flour
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

- Preheat oven to 325.
- Grease and flour two standard loaf pans (8.5x4.5).
- Cream margarine and sugar together with a wooden spoon.
- Add eggs directly and cream together with spoon.
- Add molasses and stir to combine (the margarine will still be a little clumpy, this is ok!).
- Add baking soda and milk, quick stir to combine.
- Add 1 cup flour and mix together until combined.
- Add remaining 2/3 cup flour with spices, stir until well combined.
- Pour evenly into the two pans, burp lightly on counter, and bake one hour.