St giles faire gingerbread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 1 | cup | Honey |
| ½ | cup | Shortening (suet, marg, whatever) |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground nutmeg |
| 1 | (to your taste) Tbsp ground ginger (up to 3) | |
| 1 | tablespoon | Mango Madness or other fruit based hot sauce, plus |
| 2 | teaspoons | Baking powder |
| 2 | cups | Flour |
| 1 | Carrot (grated) | |
| 1 | Apple (grated) | |
| 1 | cup | Raisins |
| 1 | cup | Nutmeats (I use walnuts) |
| 1 | cup | Chopped dates (optional) |
| ½ | cup | Fresh grated ginger or candied ginger |
Directions
Mix first three ingredients together and blend well. To this add the spices, hot sauce and baking powder - blend well. Add the flour and then fold in the rest of the stuff. This makes a pretty thick batter.
Grease and flour a ring mold. Pour in batter and bake at 400 degrees Farenheight for about an hour or until set. Do not overbake.
(Purists can put the batter in a pudding mold and boil it for 3 hours!) Cake keeps well if wrapped and stored in a cool place. I like to wrap it in cheesecloth soaked in cream sherry and then wrap in aluminum foil but this can be omitted.
Posted to CHILE-HEADS DIGEST V3 #200 From: Lorraine Heidecker <lheid@...> Date: Tue, 31 Dec 1996 17:51:42 -0700 (PDT)