Fruit& Nut Ginger Bread From Mary Killen

12 oz Flour

6 oz Margarine

6 oz Soft brown sugar

6 oz Sultanas (raisins)

2 oz Chopped almonds

4 tb Treacle (molasses)

2 tb Buttermilk

1 t Baking soda

1 t Ground cinnamon

1 t Ground ginger

2 Eggs

1. Sift flour with baking soda and spices. Cream

margarine and sugar, add treacle and mix well. Beat in eggs a little at a time with the flour mixture, and add buttermilk to form a soft consistency. Stir in fruit and nuts. Turn mixture into a well greased and lined 2 lb. loaf tin. Bake at 160C (320F, gas mark 3) for 75 minutes. From: Mary Killen, Clough, Co. Down, Northern Ireland 1993