I originally gae this four stars because it did taste very good warm out of the overn with whipped cream, but as the days went on, I found that I practically had to force myself to eat it and then I just threw out the rest, so I am changing my reiew. I think the self-rising flour plus the additional baking powder made it to salty tasting or gave it kind of an off-taste. Everyone else seems to love it, so it's probably my kitchen skills to blame.
Delicious. Just finished cooking this up as a midnight treat for myself and it came out great! I sprinkled some powdered sugar on top for a nice finish. Plan to make it again in the future.
I think I used a pan that was too large. Wasn't sure what a 1 lb. loaf tin was. My loaf was quite flat, but it sure had a good flavor. I will try it again in a smaller pan.
*Made and reviewed for ZWT3* Made recipe as stated with the raisins added. I found that it was too thick and so added some extra milk. Cooked up great and did have a nice flavour. The smell of the loaf cooking was divine. Very quick and simple to make. I think though I used a loaf tin that was too big. Great loaf- though a little flat. Maybe next time I'll use what we refer to as a "bar" tin. Photo taken- though you will not want it as your default photo for this recipe.
Well, I'm not at all sure this came out as intended but I still loved it! It was not sticky on top (quite dry actually) and didn't rise up much, but that may have been the fault of the self-rising flour (it was slightly out of date). The bread has a wonderful deep, dark, spicy ginger flavor. I used a 9"x5" loaf pan, dark molasses and the optional raisins. I will be trying this again with newer flour (and a smaller pan) to see if it makes a difference. This loaf will not go to waste however! *yum* Thanks FT :)