Yield: 4 Servings
|½ cup||Brown sugar|
|½ cup||Warm milk|
|2 tablespoons||Ground ginger|
|2 ounces||Brandy -- (2 to 3)|
|1 teaspoon||Cream of tartar|
|1 large||Orange -- juice and rind|
|1 teaspoon||Baking soda|
|¼ cup||Warm water|
Preheat oven to 350. Cream butter and brown sugar. Add molasses, warm milk, ginger, cinnamon, mace and nutmeg. Stir in brandy. Beat eggs until very light and thick. Sift flour and cream of tartar. Add flour mixture and eggs alternately to sugar mixture. Mix in orange juice and rind. Dissolve baking soda in ¼ cup warm water. Add soda to bread mixture and beat until very light. Add raisins. Bake in loaf pan or muffin tins for about 30 minutes. Muffins may take less time.
If you don't want to use brandy in this recipe, use brandy flavoring or substitute with grape juice concentrate. To prevent the raisins from sinking to the bottom while the bread is cooking, dredge them in flour before putting in the batter.
Recipe By : DESSERT SHOW #DS3051