Around the same time I was craving the apple cider from the previous recipe, I also wanted gingerbread. The traditional kind. Not the store bought commercial stuff. I found this recipe in Darina Allen’s “Irish Traditional Cooking”.  Of course I swapped some items, doubled  the amount of powdered ginger and added some of my own homegrown grated fresh ginger. I hope you enjoy this loaf. It is so good on a cold day with tea or coffee.

• 2 Tbsp Milk
• ½ Tsp Baking Soda
• 1 oz Golden Raisins (I used Black Currents)
•  2 ozs preserved Ginger in syrup (I used the Spice World sweetened ginger in the squeeze bottle)
• 1 oz dried candied Ginger, small chop
• 2 thumb sized knobs of fresh Ginger, grated
• ½ c Butter, room temp
• ½ c and 1 Tbsp of Dark Brown Sugar
• 2 Eggs
• 8 fluid ozs Molasses (I used Black Strap)
• 1 ¾ c AP Flour
• 2 Tsps powdered Ginger
• 1 oz Raisins (Black Currents)

Pre-heat oven to 325 degrees F.

Warm the milk and baking soda to 110 degrees F. Add the golden raisins/black currents, preserved ginger, candied ginger and fresh ginger to the milk. Set aside.

In the bowl of a stand mixer, cream the butter. Add the sugar and beat until light and fluffy. Add eggs, one at a time.  Mix in the molasses and fruit/milk mixture. Mix until incorporated. Then add the flour, powdered ginger and remaining raisins/black currents.

Line a large loaf pan with parchment paper. Pour the mixture into the loaf pan. This batter should have an awesome raise while baking but it will cave in the middle while cooling.  Bake at 325 degrees F for 1 to 1 ½ hours.  Cool on wire rack. It keeps well in a tin.