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Nutty Gingerbread

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Ingredients
  Flour 1⁄2 Cup (8 tbs)
  Soda bicarbonate 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Chopped preserved ginger 2 Cup (32 tbs)
  Chopped walnuts/Chopped pecans 3 Cup (48 tbs)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Treacle 1⁄2 Cup (8 tbs)
  Golden syrup 4 Cup (64 tbs)
  Butter 185 Gram
  Milk 4 Cup (64 tbs)
  Eggs 2 Large, beaten
  Lemon icing/Orange icing 1⁄2 Cup (8 tbs) (To Finish)
  Glace ginger 1 Teaspoon (To Finish)
Directions

Sift flour, bicarbonate of soda, salt, cinnamon and ginger. Stir in preserved ginger, walnuts or pecans. Put sugar, treacle, golden syrup and butter in a saucepan and heat gently until butter melts, add the milk. Add to flour mixture. Mix in eggs and beat well. Pour into a greased 28 x 19cm lamington tin that has been bottom- lined with greased greaseproof paper. Bake in a preheated moderate oven 180C (350F) for 45-50 minutes or until a skewer inserted in centre comes out clean. Allow to cool, then ice with lemon or orange icing and decorate with slices of glace ginger, if using.
LEMON OR ORANGE ICING: Cream 60g butter until light and fluffy. Sift 1 cup icing sugar into a bowl, add 2 teaspoons lemon or orange juice and the creamed butter and beat well. Spread over gingerbread.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Nut
Servings: 
58

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