3 cups (350 g) 3/4 lb plain wholemeal flour
2 tsp (10 ml) ground ginger
2 level tsp (10 ml) baking powder
8 oz (225 g) sultanas (golden raisins), rinsed
7.5 ml (1 1/2 tsp) finely grated fresh root ginger
2 eggs, size 2
4 tbsp (60 ml) semi-skimmed milk
175 g (6 oz) molasses
4 oz (100 g) polyunsaturated margarine
3 tbsp (60 ml) rum
2 tsp (10 ml) ground ginger
2 level tsp (10 ml) baking powder
8 oz (225 g) sultanas (golden raisins), rinsed
7.5 ml (1 1/2 tsp) finely grated fresh root ginger
2 eggs, size 2
4 tbsp (60 ml) semi-skimmed milk
175 g (6 oz) molasses
4 oz (100 g) polyunsaturated margarine
3 tbsp (60 ml) rum
method
1. Grease a 900 g (2 lb) loaf tin. Sift the flour, ginger and baking powderl into a large mixing bowl and add thei bran in the sieve.
2. Stir in half the sultanas.
3. Puree the remaining sultanas in a blender or food processor with the root ginger, eggs and milk.
4. Gently heat the molasses and margarine in a saucepan until the margarine has melted.
5. Add the sultana mixture and the molasses mixture to the flour, with the rum.
6. Stir well, adding a little more milk if needed to make a soft dropping consistency.
7. Pour into the tin. Bake at 170°C (325°F) mark 3 for about 1 hour, until the cake is springy in the centre.
8. Leave in the tin until almost cold. Turn out and cut into slices.
2. Stir in half the sultanas.
3. Puree the remaining sultanas in a blender or food processor with the root ginger, eggs and milk.
4. Gently heat the molasses and margarine in a saucepan until the margarine has melted.
5. Add the sultana mixture and the molasses mixture to the flour, with the rum.
6. Stir well, adding a little more milk if needed to make a soft dropping consistency.
7. Pour into the tin. Bake at 170°C (325°F) mark 3 for about 1 hour, until the cake is springy in the centre.
8. Leave in the tin until almost cold. Turn out and cut into slices.
serving amount
makes 12 slices
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