Orange Gingerbread

    1 hour 5 minutes

    This is a little different from standard gingerbread in that it incorporates candied orange peel and almonds.

    10 people made this

    Serves: 18 

    • 1 3/4 cups (220g) plain flour
    • 1 3/4 cups (210g) wholemeal flour
    • 1 tablespoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • 1 teaspoon bicarb soda
    • 250g butter, softened
    • 1/2 cup (100g) white sugar
    • 3/4 cup (180ml) molasses
    • 2 eggs
    • 1 cup (250ml) beer
    • 1/2 cup raisins
    • 1/2 cup diced candied orange peel
    • 1/2 cup finely chopped almonds

    Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

    1. Stir together the flours, spices, and bicarb soda.
    2. In a large bowl, cream the butter or margarine with the sugar and molasses. Beat in the eggs, then the beer. Beat the flour mixture into the creamed mixture. Stir in the raisins, orange peel and almonds. Turn the batter into a greased and floured 20x30cm baking pan.
    3. Bake at 170 degrees C for 40 minutes, or until done. Transfer to a rack to cool.

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    Reviews in English (7)


    A really good recipe! I did make it without the orange peel, however. The beer gives it a nice lift & airy texture. Even the 3 -yr old liked it!  -  29 Mar 2004  (Review from Allrecipes USA and Canada)


    This is a really great recipe. It's a great contrast to all of the overly sweet desserts that pop up around the holidays. It's still sweet, of course, but in a much more hearty way. One change I made was to cook it in a bundt pan, which made it much more aesthetically pleasing and fun. It does take slightly longer to cook this way, however, so trust the toothpick!  -  23 Dec 2009  (Review from Allrecipes USA and Canada)


    I had high hopes for this, and the house DID smell wonderful as it baked.... I was skeptical about the whole wheat flour, but followed the recipe, it has a great taste, but I don't like the grainy texture from the wheat flour, I may use all white flour and try it again. I don't rate recipes I have rewritten and changed, and folks who like wheat flour better than I may like this better than I, but it kind of ruined it for me.  -  11 Oct 2008  (Review from Allrecipes USA and Canada)