*Marbled  Gingerbread and Almond Loaf*
Makes 1 9 by 5 inch loaf cake

A deliciously moist loaf cake with a spicy gingerbread batter swirled into a tasty almond batter.  Mmm . . . mmm . . . good!

1 1/4 cups cake flour
3/4 cup almond meal
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, at room temperature
3/4 cup white sugar
1/4 cup soft light brown sugar
2 large eggs
3/4 cup whole milk
1/2 tsp almond extract
1/4 cup molasses
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves

Pre-heat the oven to 180*C/350*F.  Butter and flour a 9 by 5 inch loaf pan.  Set aside.

Whisk together the flour, almond meal, baking powder and salt.  Place the butter into a mixing bowl and beat on medium high speed with an electric mixer until smooth.  Beat in the sugar and beat until light and fluffy.  Beat in the eggs, one at a time.  Add the flour mixture to the creamed mixture, alternately with the milk, stopping to scrape the bowl several times.

Remove half of the batter to another bowl.  Stir the almond extract into this.  To the remaining batter stir in the molasses and spices. 

Drop large dollops of each batter into the loaf pan, haphazardly.  Using a wooden skewer, swirl the batters together to produce a marbled effect.  Bake for 50 to 55 minutes until well risen, and a wooden skewer inserted into the centre comes out clean.  Allow to cool in the pan for 15 minutes before removing from the pan to finish cooling on a wire rack. 

Serve cut into half inch slices.  Delicious!