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Print this Recipe    Gingerbread 07

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.

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