Today I’m sharing a recipe for a cake I made back in the summer. I’ve cooking with treacle and syrup quite a bit recently and I really like the results. This cake is nice and heavy and goes down a treat with a cup of tea in the autumn.
- 250g plain flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp mixed spice
- 1/3 tsp bicarbonate of soda
- 125g butter
- 60g sugar
- 3 tbsp black treacle
- 2 tbsp golden syrup
- 6 tbsp milk
- Preheat oven to 180ºC and prepare a 6 inch cake tin.
- Sieve all the dry ingredients together in a large mixing bowl.
- Rub the butter into the mixture
- Add the sugar to the mixture and mix it in.
- Melt the treacle and syrup together in a saucepan on a low heat. Add to the mixture.
- Add the milk to the mixture and stir until all ingredients are thoroughly mixed.
- Pour the mixture into the tin and level out.
- Bake in the middle of the oven for 1 1/2 to 1 3/4 hours
- Once baked, leave in the tin for 10 minutes before turning out ad cooling on a wire rack.
I slightly over cooked mine, most because I got distracted and didn’t take it out of the oven in time, but it still tasted really lovely. I’m looking forward to giving it a go again and seeing if I can get it perfect.
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