Fruit and nut ginger bread from mary killen
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Flour |
| 6 | ounces | Margarine |
| 6 | ounces | Soft brown sugar |
| 6 | ounces | Sultanas (raisins) |
| 2 | ounces | Chopped almonds |
| 4 | tablespoons | Treacle (molasses) |
| 2 | tablespoons | Buttermilk |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground ginger |
| 2 | Eggs | |
Directions
1. Sift flour with baking soda and spices. Cream margarine and sugar, add treacle and mix well. Beat in eggs a little at a time with the flour mixture, and add buttermilk to form a soft consistency. Stir in fruit and nuts. Turn mixture into a well greased and lined 2 lb. loaf tin. Bake at 160C (320F, gas mark 3) for 75 minutes.
From: Mary Killen, Clough, Co. Down, Northern Ireland 1993