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Fruit & Nut Ginger Bread

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Submitted by mygoodcook

YIELD

1 servings

PREP

15 min

COOK

75 min

READY

90 min

Ingredients

12 346.8
OUNCES ML/G ALL-PURPOSE FLOUR
6 173.4
OUNCES ML/G MARGARINE
6 173.4
OUNCES ML/G BROWN SUGAR
soft
6 173.4
OUNCES ML/G RAISINS, SEEDLESS
2 57.8
OUNCES ML/G ALMONDS
chopped
4 6E+1
TABLESPOONS ML MOLASSES *
2 3E+1
TABLESPOONS ML BUTTERMILK
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML CINNAMON
ground
1 5
TEASPOON ML GINGER
ground
2 2
LARGE LARGE EGGS

Directions

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 pound loaf tin. Bake at 320 degrees F (160 degrees C, gas mark 3) for 75 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 733g (25.9 oz)
Amount per Serving
Calories 2942 50% from fat
 % Daily Value *
Total Fat 165g 254%
Saturated Fat 27g 134%
Trans Fat 0g
Cholesterol 424mg 141%
Sodium 2590mg 108%
Total Carbohydrate 113g 113%
Dietary Fiber 14g 56%
Sugars g
Protein 88g
Vitamin A 130% Vitamin C 6%
Calcium 41% Iron 92%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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