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Tochabers Gingerbread

breads, cookbook, scot/irish

1 ** british measurements **
8 oz plain flour
4 oz butter or margarine
2 oz caster sugar
1 teaspoon mixed spice
2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
4 oz black treacle
1 egg
5 oz beer
6 oz mixed fruit w/ peel
2 oz ground almonds

Sift the flour and spices and fold in the dried fruits and ground almonds, if used. Cream the butter and sugar until light and fluffy. Melt the treacle and add to the butter mixture, beating in the egg as well. Fold into this mixture the blended dry ingredients. Dissolve the soda in the beer and stir this into the batter. Put the batter into a 7 1/2 inch greased and lined cake tin (or a 1 lb loaf tin) and depress the centre of the mixture which will cook more slowly than the outer edges. Bake in a slow oven, at 300øF / 150øC / gas mark 2 for about 1 1/2 hours. Cool in the tin for a while before turning on to a wire rack. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for you by The WEE Scot -- pol mac Griogair

Yield: 1 loaf

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