Gingerbread Loaf
Serves: 5
160g (6oz) Flour
110g (4oz) Raisins
75g (3oz) Rice flour
50g (2oz) Treacle
50g (2oz) Butter
50g (2oz) Ground Almonds
50g (2oz) Candied Peel
1 Egg
3 tbsp Sour Cream
½ tsp Ground Ginger
½ tsp Baking Soda
Preheat oven to 190°C: 375°F: Gas 5.
Sift flour with baking soda and ground ginger, mix with rice flour and rub in the butter.
Stir in ground almonds, halved raisins and sliced peel.
Mix treacle with milk or sour cream and well-beaten egg, and mix with the dry ingredients.
Pour into a well-buttered cake tin and bake 1¼ hours.
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