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1995-09-27
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Newsgroups: rec.food.recipes
From: dijcks@ims-tc.ce.philips.nl ("Stephanie v. Dijck")
Subject: RECIPE: Buttermilk gigerbread
Organization: Philips Consumer Electronics, Eindhoven, The Netherlands
Date: Thu, 22 Sep 1994 19:45:31 +0000
Message-ID: <09221994201428um@alexr.demon.co.uk>
Buttermilk gingerbread
1/4 liter buttermilk
250 gram self-raising flour
175 gram fine moist sugar (like brown sugar, but then white :)
1 egg
1 1/2 teaspoon allspice
300 gram 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)
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 knitting-needle test!)
and golden/dark brown.
Take the cake from the dish, leave to cool for 10-15
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.