Winter cake

all details

Lady Jekyll suggests putting whole almonds on top of the cake but I had none. Instead, I reconstituted some dried pears in a mix of orange juice and white wine with a small amount of candied ginger and served a spoonful of this compote with a generous dollop of cream.

Winter cake
Photo: Marina Oliphant

Ingredients

  • 500g plain flour
  • 1/2 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 250g brown sugar
  • 4 tbsp mixed peel
  • 250g butter, chopped
  • 300ml milk
  • 4 eggs
  • 500g treacle
  • blanched almonds (optional)

Method

Preheat oven to 160C.

Butter a 22cm x 7cm deep square tin and line the base with paper.

Sieve all the dry ingredients in a large bowl. Stir in the mixed peel and mix through the dry ingredients.

Place the butter in a saucepan with the milk and warm just until the butter has dissolved.

Whisk the eggs just until well-combined.

Warm the treacle in the microwave for a minute or stand the jug of treacle in a pot of boiling water. Stir warmed treacle into eggs and whisk well together.

Make a well in the dry ingredients and pour in the egg-treacle mixture.

Pour into the tin, arrange almonds on top if using, and bake for 1 1/2 hours to 1¾ hours or until a skewer inserted in the centre of the cake comes out clean.

Cool completely. Cut into squares and dust with icing sugar. 

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  • Cuisine - British
  • Course - Dessert

1 review so far

  • Rating: 3 out of 5 stars

    This cake turned out well, but I would note that:

    1) the recipe does not explain when the butter/milk should be added (I added mine after the treacle-egg mixture)
    2) the recipe does not explain what to do between adding the treacle-egg mixture and pouring into the pan. Should it be stirred, mixed or whisked? (I whisked mine)
    3) my cake cooked in 1hr 15mins. Any longer and it would have burned.

    I hope this is helpful :)

    Commenter
    Shmecky
    Location
    Date and time
    September 12, 2013, 10:36AM

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