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1
Weigh the main ingredients into the bread machine drum in the order listed.
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2
The ginger is optional and to taste (I love ginger so I'm a bit generous with it) but if leaving it out then it's probably best to leave the ground cloves out too.
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3
Into a small bowl weigh approx 100g sultanas and mix in a teaspoon of ground ginger to coat the sultanas well (if using ginger).
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4
Start machine on 'speciality' or 'raisin bread' cycle with normal crust setting.
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5
At about 5 minutes before the end of the second kneading or at the beep (if you trust your machine not to mash up the sultanas - mine is lethal to them so I ignore the beep and wait until only a few minutes remain of the second kneading) add the sultanas mixed together with the ground ginger.
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6
Measurements: I find blackstrap molasses is almost impossible to measure using a spoon as it's so incredibly thick and gooey and most of it stays on the spoon so I just pour it out of the jar - which can make for some rather hit and miss measurements.
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7
Taste-wise, I liked the strength of flavour best when I suceeded in pouring in 62g of molasses and used 103g of sultanas.
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8
Basically I think of this as cake without the all the fat and the calories :).
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9
Bakes a good-sized 1 1/2 Lb Loaf.
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10
Addition, tried December 2005 --
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11
I remebered that I had some crystallized ginger (a.k.a.
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12
candied ginger) in the cupboard and added 32g chopped up to about the size of the sultanas which I mixed with the fruit and ground ginger for adding at the beep.
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13
The quantity was probably a bit excessive and it does make the loaf a bit trickier to slice as ginger can be quite 'tough', but an idea to bear in mind if you have some in the cupboard and fancy it :).
