The King’s Ginger and Sultana Loaf
Ingredients
- 100g sultanas
- 75ml The King's Ginger
- 100g wholemeal spelt flour
- 75g plain white flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 1 tsp ground ginger
- 1 tsp ground allspice
- 125g unsalted butter, melted
- 1 tbsp black treacle
- 100g soft brown sugar
- 2 large eggs, whisked
- 1 tsp vanilla extract
Method
- PLACE the sultanas into a small saucepan with The King's Ginger and gently bring to the boil. Switch off heat and leave sultanas for an hour to soak up the liqueur.
- Preheat oven to 180°C. Grease a 1lb loaf tin.
- Sift all the dry ingredients into a bowl, mixing well. Put the cooled melted butter, treacle and sugar into a separate bowl. Mix for one minute and add the eggs one at a time.
- When the wet ingredients are combined add the dry ingredients, vanilla essence and soaked sultanas.
- Pour this batter into loaf tin and cook for 30-40 minutes (to test if it's done a skewer inserted into the middle should come out clean).
