| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Irish |
Breads, Irish |
8 |
Servings |
INGREDIENTS
| 10 |
oz |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Mixed spice * |
| 1/2 |
ts |
Ginger, ground |
| 4 |
oz |
Sugar, brown, light |
| 2 |
oz |
Citron, candied; chopped |
| 6 |
oz |
Raisins, plain or golden |
| 4 |
oz |
Butter |
| 6 |
oz |
Golden syrup ** |
| 1 |
lg |
Egg; beaten |
| 4 |
tb |
Milk |
|
|
per Diane Duane |
|
|
Fidonet COOKING echo |
INSTRUCTIONS
* Equal parts of cinnamon, nutmeg and allspice.
** Lyons' Golden Syrup, carried in some fancy groceries. If you can't
find it, use Karo light corn syrup.
Sift the flour with the soda and baking powder, and the mixed spice and
ginger: then add the brown sugar, chopped peel and raisins: mix. Make a
well in the center. Melt the butter with the syrup over low heat, then pour
into the well in the mixture. Add the beaten egg and milk and mix very
well. Pour into a greased 2-lb loaf pan and bake in a preheated oven at
325 F for 40-50 minutes, or until it tests done. This bread will keep
moist for several days, and actually improves somewhat during this period.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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