The King's Ginger and sultana loaf

Recipe from: 5 June 2013
baking recipe

Ingredients 13
Servings
Time 01:10
  • 100
    g
    sultanas
  • 75
    ml
    The King's Ginger
  • 100
    g
    wholemeal spelt flour
  • 75
    g
    plain white flour
  • 1/2
    tsp
    bicarbonate of soda
  • 1/2
    tsp
    salt
  • 1
    tsp
    ground ginger
  • 1
    tsp
    allspice
  • 125
    g
    unsalted butter - melted
  • 1
    Tbs
    black treacle
  • 100
    g
    soft brown sugar
  • 2
    large eggs - whisked
  • 1
    tsp
    vanilla essence
 

Method

00:50
 
Place the sultanas into a small saucepan with The King’s Ginger and gently bring to the boil. Switch off heat and
leave sultanas for an hour to soak up the liqueur.

Preheat oven to 180°C. Grease a loaf tin.

Sift all the dry ingredients into a bowl, mixing well. Put the cooled melted butter, treacle and sugar into
a mixer bowl.

Mix for one minute and add the eggs one at a time.

When the wet ingredients are combined add the dry ingredients, vanilla essence and soaked sultanas.

Pour this batter into the loaf tin and bake for 30-40 minutes (to test if it’s done a skewer inserted
into the middle should come out clean).

Cool loaf and serve with tea at precisely 4 o’clock.

Reprinted with permission of The King's Ginger.
 

Read more on: recipes  |  baking
 

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