Title: Fruit and Nut Ginger Bread From Mary Killen
Categories: Bread
Yield: 1 Servings

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	ts	Baking soda
1	ts	Ground cinnamon
1	ts	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

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