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.
If you try this, or any of my other recipes please send me pictures as I’d love to see. Don’t forget that I’m also writing about food for Vintage Life magazine, which you can pick up online here.
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