Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

OLD FASHIONED GINGERBREAD




Source of Recipe


from Cooking Section, December 2001


List of Ingredients




1/2 cup cane syrup or black treacle with 6 tablespoons butter
1 egg
4 tablespoons buttermilk
2 cups flour
1 teaspoon baking soda
2 heaping teaspoons ground ginger
1 teaspoon ground cinnamon
1/3 cup firmly packed brown sugar
Pinch of salt
3/4 cup dried currants or raisins



Recipe



Preheat the oven to 375 degrees and line the bottom of a buttered 8-inch round tin (2 inches deep) with parchment paper. Melt the cane syrup or black treacle. Beat the egg with the buttermilk. Sift together the flour, baking soda, ground ginger, ground cinnamon, brown sugar and a pinch of salt. Mix the dried currants or raisins. Add the egg mixture, then add the syrup mixture and mix well.

Bake for 10 minutes, then turn the heat down to 325 and bake 35 to 40 minutes longer. A few crumbs stick to a tester when the cake is done.