Fruit and Nut Gingerbread

    Fruit and Nut Gingerbread


    11 people made this

    About this recipe: 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.

    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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