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10 oz Flour 2 oz Chopped candied peel
2 ts Baking powder 6 oz Raisins, plain or golden
1/2 ts Baking soda 4 oz Butter
1 ts Mixed spice * 6 oz Golden syrup **
1/2 ts Ground ginger 1 x Large egg, beaten
4 oz Light brown sugar 4 tb Milk
* Equal parts of cinnamon, nutmeg and allspice. ** Lyons’ Golden
Syrup, carried in some fancy groceries. If you can’t find it, use
Karo golden 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.
Yields
8 servings
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