Fruit & Nut Ginger Bread
Yield
1 servingsPrep
15 minCook
75 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
all-purpose flour
|
|
| 6 | ounces |
margarine
|
|
| 6 | ounces |
brown sugar
soft |
|
| 6 | ounces |
raisins, seedless
|
|
| 2 | ounces |
almonds
chopped |
|
| 4 | tablespoons |
molasses
|
*
|
| 2 | tablespoons |
buttermilk
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
ginger
ground |
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
all-purpose flour
|
|
| 173.4 | ml/g |
margarine
|
|
| 173.4 | ml/g |
brown sugar
soft |
|
| 173.4 | ml/g |
raisins, seedless
|
|
| 57.8 | ml/g |
almonds
chopped |
|
| 6E+1 | ml |
molasses
|
*
|
| 3E+1 | ml |
buttermilk
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
ginger
ground |
|
| 2 | 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.
