Nutty gingerbread

Recipe from: 11/13/1997 12:00:00 AM
Ingredients 11
Servings 0
Time

Ingredients

  • 625
    ml
    self-;raising flour
  • 5
    ml
    ground cinnamon
  • 75
    g
    margarine
  • 125
    ml
    soft brown sugar
  • 50
    g
    mixed nuts, finely chopped
  • 50
    g
    pecan nuts, finely chopped
  • 50
    g
    fresh ginger, grated
  • 150
    ml
    sultanas
  • 125
    ml
    seedless raisins
  • 65
    ml
    golden syrup
  • 300
    ml
    milk
 

Method

 
Preheat the oven to 160 °C (325 ºF). Spray an 11 x 29 x 7 cm loaf tin with non-stick spray. Sift together the self-raising flour and cinnamon in a mixing bowl. Rub in the margarine with your fingertips until the mixture resembles breadcrumbs. Stir in the brown sugar, nuts, ginger, sultanas and raisins. Mix the golden syrup and milk. Add small quantities of the milk mixture to the dry ingredients, stirring well after each addition. Turn the batter into the prepared loaf tin. Bake for about 90 minutes or until a testing skewer comes out clean when inserted into the centre of the loaf. Cool in the tin for about 15 minutes before turning out onto a cooling rack. Serve plain or with butter. Alternatively, dust with icing sugar. Makes a medium loaf.
 

Read more on: bake
 

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