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Edinburgh Gingerbread

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Scotland Scotland
Shared by: Pamela M.

8 ounces All-purpose flour
2 teaspoons ground Ginger
1 teaspoon ground Cinnamon
1 teaspoon Salt
1 teaspoon Baking soda
2 ounces Sultanas
2 ounces flaked Almonds
6 ounces Butter
6 ounces Treacle
4 ounces Brown sugar
6 tablespoons Milk
2 large lightly beaten Eggs

Note: Treacle is a British term for molasses.

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Preparation Time:

Process Time:

Overall Time:



20 Minutes

1 Hour 15 Minutes

1 Hour 35 Minutes

Note: Treacle is a British term for molasses.

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Preheat oven to 325°F / 160°C / Gas Mark 3

Greased and line 2 pound loaf tin.

Sift the flour, ginger, cinnamon, salt and baking soda; then stir in the sultanas and almonds. Set aside.

Melt the butter with the treacle and brown sugar on a very low heat. The mixture should remain on the cool side but the sugar dissolved. Add the milk and stir in the eggs.

Pour the warm mixture into a well in the centre of the dry ingredients and mix thoroughly to form a batter. Pour into a greased and lined 2 lb loaf tin. Bake at 325°F / 160°C / gas mark 3 for 1-1/4 hours.

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