Thanks to Joanne for this tasty Raisin
Gingerbread Loaf recipe. Amazingly, she wrote it out for me from memory when I
did a talk for her group in Chesterfield. Just like many old family recipes, you can measure the ingredients in a cup but I’ve given some suggested quantities in
metric and imperial measures.
Raisin
Gingerbread Loaf
110g/4oz butter
2 tbsps golden syrup
340g/12oz
self raising flour
50g/2oz sugar
175g/6oz raisins
1 tsp mixed spice
2 tsps ground ginger
1 cup of cold tea
2 medium eggs (beaten)
Preheat
the oven to 180C/Mark 4/350F. Melt the butter, sugar and golden syrup in a pan.
Mix the dry ingredients flour, raisins and spices together. Pour in the melted mixture and then add the
beaten eggs, coffee and tea. Place in a 1kg/2lbs loaf tin and bake for
approximately 1¼ to 1½ hours.
Meryl says : A slice of Raisin and Gingerbread Loaf spread with lashings of butter is becoming popular again. The raisins add moisture so it will keep for up to a week in an airtight container. Add cystallised ginger pieces to the top before baking for an extra spicy topping. What do you think?