Ginger Fruit Bread Recipe
Ingredients
3 cups sifted self-rising flour or 3 cups all-purpose flour sifted with 1 tablespoon baking powder
1 teaspoon baking powder
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
2/3 cup golden or light corn syrup
1/3 cup chopped candied peel
1/2 cup raisins
1/2 cup soft margarine
2 1/2 tablespoons chopped preserved ginger
2 tablespoons chopped candied cherries
1 1/2 cups milk
Directions
Grease and line a deep 8-inch square cake pan.
Sift the flour, baking powder, ginger and salt into a large, bowl.
Add the syrup, candied peel, raisins, soft margarine, chopped ginger, candied cherries and about two-thirds of the milk to the dry ingredients and beat well until smoothly blended.
Then mix in enough of the remaining milk to give a fairly soft consistency and spoon into the prepared pan.
Bake in the center of a very cool oven (250°F) for about 2 hours until risen and firm to the touch.
Variation Substitute 1/2 cup chopped walnuts for the preserved ginger and candied cherries.
Sift the flour, baking powder, ginger and salt into a large, bowl.
Add the syrup, candied peel, raisins, soft margarine, chopped ginger, candied cherries and about two-thirds of the milk to the dry ingredients and beat well until smoothly blended.
Then mix in enough of the remaining milk to give a fairly soft consistency and spoon into the prepared pan.
Bake in the center of a very cool oven (250°F) for about 2 hours until risen and firm to the touch.
Variation Substitute 1/2 cup chopped walnuts for the preserved ginger and candied cherries.
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