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Nutty Gingerbread

Microwaverina's picture
Ingredients
  Melted butter 1 Tablespoon (For Greasing)
  Superfine sugar 1 Teaspoon (Leveled)
  All purpose flour 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Baking soda 1 Teaspoon
  Apple pie spice 1⁄2 Teaspoon
  Ground ginger 2 Teaspoon
  Light brown sugar 2⁄3 Cup (10.67 tbs)
  Molasses 1⁄3 Cup (5.33 tbs)
  Margarine 1⁄2 Cup (8 tbs)
  Light corn syrup 1⁄3 Cup (5.33 tbs)
  Egg 1 Large, beaten
  Milk 2⁄3 Cup (10.67 tbs)
  Mixed finely chopped nuts 1 Cup (16 tbs)
Directions

1 Prepare a 23cm/9 inch ring mould: brush a little melted butter on the ring mould and sprinkle with caster (superfine) sugar knock out any surplus.
2 Sift together the flour, salt, soda, spice and ginger.
3 Put the sugar, treacle (molasses), margarine and syrup in a large mixing bowl and microwave on power 7 for 3 minutes.
4 Stir well. Allow to cool slightly for 2-3 minutes.
5 Beat the egg and milk together, and add to the syrup mixture.
6 Make a well in centre of dry ingredients and add the liquid ingredients gradually, beating well to form a smooth batter.
7 Sprinkle chopped nuts evenly on base of the prepared mould, then pour in the cake batter.
8 Microwave on power 7 for 10-12 minutes, giving the dish a half turn twice during cooking, if necessary.
9 Allow to cool in the dish for 10 minutes, then turn out and leave to cool completely.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Microwaving
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk Product

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