Taste an original! It’s classic gingerbread–sweet, aromatic and moist.
Ginger Bread Recipe
250 ml (1 C) cake flour
10 ml (2 t) baking powder
pinch of salt
10 ml (2 t) ground ginger
65 ml (¼ C) oats
125 ml (½ C) butter
190 ml (¾ C) brown sugar
1 x 410 g can Rhodes Pear Halves in Syrup, drained and sliced
10 ml (2 t) extra brown sugar
Sift the flour, baking powder, salt and ginger together then stir in the oats.
Cream the butter and sugar together until light and whisk in the egg.
Add the dry ingredients and mix well.
Spoon the batter into a greased and lined loaf pan and arrange the slices of Rhodes Pear Halves on top, pressing down lightly with your fingers.
Sprinkle with the extra brown sugar and bake in a preheated oven at 180°C for 30 – 40 minutes or until golden and firm.
Allow to cool slightly before removing from the pan.
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