Heat your oven to 150 deg C
Grease a loaf tin ( 18 cm x 11.5 cm x 8.5cm or there abouts ) and line it with baking paper .
Mix together 225 gm of all purpose flour.
30 ml of ground ginger
15 ml of mustard powder
15 ml of ground cinnamon
15 ml of baking powder.
Set aside.
In another bowl , beat together 200 ml of rice bran oil
75 ml of molasses
75 ml of malt extract
50 ml of clear honey
2 eggs
100 ml of milk.
Once the mix is completely combined , fold in to the dry ingredients .
Pour the batter in to the prepared cake tin.
Bake on the bottom shelf of your oven for 1.5 hours or until a skewer inserted into the cake comes out clean.
Remove from the oven and cool on a wire rack.
Grease a loaf tin ( 18 cm x 11.5 cm x 8.5cm or there abouts ) and line it with baking paper .
Mix together 225 gm of all purpose flour.
30 ml of ground ginger
15 ml of mustard powder
15 ml of ground cinnamon
15 ml of baking powder.
Set aside.
In another bowl , beat together 200 ml of rice bran oil
75 ml of molasses
75 ml of malt extract
50 ml of clear honey
2 eggs
100 ml of milk.
Once the mix is completely combined , fold in to the dry ingredients .
Pour the batter in to the prepared cake tin.
Bake on the bottom shelf of your oven for 1.5 hours or until a skewer inserted into the cake comes out clean.
Remove from the oven and cool on a wire rack.
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