Recipe - Buttermilk Gingerbread

One fourth l Buttermilk
250 g Selfraising flour
175 g Fine moist sugar (like brown
sugar; but then white:)
1 Egg
1 One half teaspoon Allspice
300 g Mixed raisins; nuts, chopped
dried apricots; chopped
candied ginger; candied
orange/lemon peel
You can add a tablespoon of
ginger syrup for even
spicier taste

From: dijcks@imstc.ce.philips.nl ("Stephanie v. Dijck")

Date: Thu, 22 Sep 1994 19:45:31 +0000
Preheat oven to 180C (350 F). In a bowl, mix flour, sugar and allspice.
Add egg and buttermilk, mix well with an electric mixer. Mix until the
batter is creamy, with small air bubbles. Carefully fold in the
raisin/nut/ginger/apricot/peel mixture. Don't 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 until done (do the knittingneedle test!) and golden/dark
brown. Take the cake from the dish, leave to cool for 1015 minutes. After
that, wrap the cake in a plastic bag or in a piece of aluminium/aluminum
foil and let cool completely. The last step is essential! If you leave the
cake to cool '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 don't like the tough texture. Great in winter with
hot 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 which one is for sale outside our country, but the main ingredient is
cinnamon for both, so it shouldn't make too much of a difference.

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