Irish Gingerbread

A community recipe by Coby

Not tested or verified by Nigella.com

Introduction

Irish Gingerbread from 'Cakes Regional & Traditional' by Julie Duff. This cake improves, if you can keep it, for a day before eating - but you may not be able to manage it.

Ingredients

Serves: 0

Metric Cups

115 grams butter
115 grams light brown muscovado sugar
115 grams treacle
115 grams golden syrup
225 grams wholemeal flour
½ teaspoon bicarbonate of soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
50 grams sultanas
115 grams preserved root ginger balls (chopped)
2 large eggs (lightly beaten)
2 tablespoons milk

4 ounces butter
4 ounces light brown sugar
4 ounces molasses
4 ounces golden syrup or light corn syrup
8 ounces whole wheat flour
½ teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 ounces golden raisins
4 ounces preserved root ginger balls (chopped)
2 large eggs (lightly beaten)
2 tablespoons milk

Method

Irish Gingerbread is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 160C/325F/Gas3. Grease and line a 900g/2lb loaf tin.

Place the butter, sugar, treacle and syrup in a large saucepan and stir over a low heat until sugar dissolves. Set aside to cool.

In a large bowl, sift the flour, soda and spices, stir into this the sultanas and chopped ginger and making a well in the centre, beat in the egg and milk.

Finally add the cooled butter mixture. When thoroughly mixed, pour into the loaf tin and bake in the centre of the oven for about 1 1/4 hours or until well risen and firm to the touch. An inserted skewer should come out clean.

Leave to cool for 20 minutes, then turn out onto a wire rack and leave to cool completely.

Preheat oven to 160C/325F/Gas3. Grease and line a 900g/2lb loaf tin.

Place the butter, sugar, molasses and syrup in a large saucepan and stir over a low heat until sugar dissolves. Set aside to cool.

In a large bowl, sift the flour, soda and spices, stir into this the golden raisins and chopped ginger and making a well in the centre, beat in the egg and milk.

Leave to cool for 20 minutes, then turn out onto a wire rack and leave to cool completely.