Nutty gingerbread

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By Food24 November 03 2009
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Ingredients (11)

625.00 ml flour — self-raising
5.00 ml cinnamon — ground
75.00 g margarine
125.00 ml brown sugar — soft
50.00 g mixed nuts — finely chopped
50.00 g pecan nuts — finely chopped
50.00 g fresh ginger — grated
150.00 ml sultanas
125.00 ml raisins — seedless
65.00 ml golden syrup
300.00 ml milk
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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.



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