How To make Fruit and Nut Ginger Bread From Mary Killen

12 oz Flour
6 oz Margarine
6 oz Soft brown sugar
6 oz Sultanas (raisins)
2 oz Chopped almonds
4 tb Treacle (molasses)
2 tb Buttermilk
1 ts Baking soda
1 ts Ground cinnamon
1 ts Ground ginger
2 Eggs
1. Sift flour with baking soda and spices. Cream margarine and sugar,
add treacle and mix well. Beat in eggs a little at a time with the flour mixture, and add buttermilk to form a soft consistency. Stir in fruit and nuts. Turn mixture into a well greased and lined 2 lb. loaf tin. Bake at 160C (320F, gas mark 3) for 75 minutes.