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Categories:
all-purpose sugar baking powder salt ground ginger ground cinnamon ground cloves ground nutmeg molasses milk vegetable oil eggs vanilla pecans red currants
Viewed: 27 - Published at: 5 years agoIngredients
- 3 cups All-purpose Flour
- 3/4 cups Sugar
- 1 Tablespoon Baking Powder
- 1/2 teaspoons Salt (heaping)
- 1-1/2 teaspoon Ground Ginger
- 1-1/2 teaspoon Ground Cinnamon
- 1/2 teaspoons Ground Cloves
- 1/2 teaspoons Ground Nutmeg
- 3/4 cups Molasses
- 3/4 cups Milk
- 6 Tablespoons Vegetable Oil
- 3 whole Eggs
- 1-1/2 teaspoon Vanilla
- 1 cup Chopped Pecans
- 2 cups Red Currants
Method
- Mix the dry ingredients in a large bowl. Combine molasses, milk and oil in a bowl. Lightly beat eggs and add to molasses mixture. Mix dry and wet ingredients until just combined. Fold in pecans and currants.
- Divide batter between two greased and floured loaf pans (smaller size, 8x4"). Bake at 325 degrees for 70-80 minutes or until a tester comes out clean. Remove from the pans and cool on wire racks.
- Optional: toast pecans in advance.
- Note: I pick currants when they're ripe in the spring/summer and freeze them. If using frozen currants, fold them into batter while still frozen (they stay mostly intact).
