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Ingredientes
- 1/4 lt Buttermilk
- 250 gm Self-raising flour
- 175 gm Fine moist sugar (like brown sugar, but then white:)
- 1 x Egg
- 1 1/2 tsp Allspice
- 300 gm Mixed raisins, nuts, minced dry apricots, minced candied ginger, candied orange/lemon peel You can add in a Tbsp. of ginger syrup for even spicier taste
Direcciones
- Preheat oven to 180C (350 F). In a bowl, mix flour, sugar and allspice.
- Add in egg and buttermilk, mix well with an electric mixer. Mix till the batter is creamy, with small air bubbles. Carefully mix in the raisin/nut/ginger/apricot/peel mix. Do not stir too long! Put the batter in a (24 cm) rectangular cake dish (grease it first to make things easier after baking ;)
- Bake for 1 hour till done (do the knitting-needle test!) and golden brown/dark brown. Take the cake from the dish, leave to cold for 10-15 min. After which, wrap the cake in a plastic bag or possibly in a piece of aluminium/aluminum foil and let cold completely. The last step is essential! If you leave the cake to cold 'in open air' it will get dry: it should be moist and sticky.
- Cut in thin slices; this recipe has 15 servings (!). Throw away the first and last piece if you do not like the tough texture. Great in winter with warm cocoa...
- Here in the Netherlands, we have two types of allspice. One is for making gingerbread as above, the other is for making 'speculaas'. I'm not really sure that one is for sale outside our country, but the main ingredient is cinnamon for both, so it should not make too much of a difference.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 12 servings | |
| Calories 219 | |
| Calories from Fat 8 | 4% |
| Total Fat 0.89g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 295mg | 12% |
| Potassium 253mg | 7% |
| Total Carbs 51.07g | 14% |
| Dietary Fiber 1.5g | 5% |
| Sugars 30.48g | 20% |
| Protein 4.02g | 6% |
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