Fruit and Nut Gingerbread

    1 hour

    The addition of mixed peel, raisins and almonds, makes this gingerbread different from the average gingerbread. It's deliciously moist, lightly spiced and incredibly moreish. Enjoy for afternoon tea, elevenses, dessert or pop into packed lunches.

    17 people made this

    Serves: 18 

    • 225g unsalted butter, softened
    • 100g caster sugar
    • 275g black treacle
    • 2 eggs
    • 250ml beer
    • 225g plain flour
    • 225g wholemeal flour
    • 1 tablespoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1 teaspoon bicarbonate of soda
    • 70g raisins
    • 100g cut mixed peel
    • 50g finely chopped almonds

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Stir together the flours, spices and bicarbonate of soda.
    2. In a large bowl, cream the butter with the sugar and black treacle. Beat in the eggs, then the beer. Beat the flour mixture into the creamed mixture. Stir in the raisins, mixed peel and almonds. Turn the batter into a greased and floured 23x33cm or similar sized baking tin.
    3. Bake at 170 C / Gas 3 for 40 minutes or until done. Transfer to a rack to cool.

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    Reviews in English (7)


    A really good recipe! I did make it without the orange peel, however. The beer gives it a nice lift & airy texture. Even the 3 -yr old liked it!  -  29 Mar 2004  (Review from Allrecipes US | Canada)


    This is a really great recipe. It's a great contrast to all of the overly sweet desserts that pop up around the holidays. It's still sweet, of course, but in a much more hearty way. One change I made was to cook it in a bundt pan, which made it much more aesthetically pleasing and fun. It does take slightly longer to cook this way, however, so trust the toothpick!  -  23 Dec 2009  (Review from Allrecipes US | Canada)


    I had high hopes for this, and the house DID smell wonderful as it baked.... I was skeptical about the whole wheat flour, but followed the recipe, it has a great taste, but I don't like the grainy texture from the wheat flour, I may use all white flour and try it again. I don't rate recipes I have rewritten and changed, and folks who like wheat flour better than I may like this better than I, but it kind of ruined it for me.  -  11 Oct 2008  (Review from Allrecipes US | Canada)