Yield: 8 servings
|1½ cup||All-purpose Flour|
|2 teaspoons||Baking Powder|
|½ teaspoon||Baking Soda|
|¼ teaspoon||Ground Ginger|
|¼ cup||Brown Sugar|
|2 tablespoons||Candied Orange Peel; chopped|
|½ cup||Raisins; plain or golden|
|¼ cup||Butter; melted|
|6 ounces||Golden Corn Syrup|
|1 \N||Whole Egg; beaten|
|4 tablespoons||(1/4 cup) Whole Milk|
A while back, The Cook and Kitchen Staff prepared an Irish Cookbook for the members of a family who were interested in their Irish heritage. You can find some of our past recipes offered here: just to help you celebrate St. Patrick's Day this year.
Today's recipe is the perfect finish to an Irish dinner. The Irish Spice Bread will keep moist for several days and the flavor is actually enhanced with a bit of time, so don't be afraid to prepare your Irish Spice Bread several days in advance of serving.
Pre-heat the oven to 325-F degrees and lightly oil a 2-lb. loaf pan.
In a large mixing bowl, sift together the flour, baking powder, and soda with the cinnamon, nutmeg, allspice, and ginger. Add the brown sugar, candied peel, and raisins, and stir to combine.
Make a well in the center of the flour-filled bowl and add the melted butter and golden corn syrup. (The mixture actually blends a little better if you melt the butter with the corn syrup and then pour the melted mixture into the well all at once.)
Add the beaten egg and milk, and mix thoroughly to combine the wet ingredients with the dry.
Bake in the prepared pan for 40 or 50 minutes, or until a toothpick can be cleanly removed from the center of the loaf.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Mar 16, 1999, converted by MM_Buster v2.0l.