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Gingerbread Loaf
Always a favourite, Edmonds Ginger Bread Loaf
Ingredients
1 cup Edmonds plain baking flour
1 cup Fleming's yellow creamoata
pinch salt
1 tablespoon ground ginger
1 tablespoon cinnamon
2 eggs
1/2 cup sugar
50 g butter
2 tablespoons golden syrup
1 and 1/2 teaspoons Edmonds baking soda
3/4 cup natural unsweetened yoghurt
1/2 cup sultanas
Preparation
Sift flour, creamoata, salt, ginger and cinnamon into a bowl
In a separate bowl beat eggs and sugar until thick and fluffy
Melt butter and golden syrup and cool slightly.
Add to egg and sugar mixture. Fold in dry ingredients.
In a small bowl dissolve baking soda in the yoghurt.
Stir into the loaf mixture with sultanas until well combined.
Turn into a greased 20 cm loaf tin.
Bake at 180°C for 55-60 minutes or until loaf springs back when lightly touched.
Leave in tin for 10 minutes before turning out onto a cooling rack.
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