RECIPES
Rich Ginger Cake
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Metric Measurements 125g butter 190g brown sugar 500ml plain flour 30g ground ginger pinch salt 2 eggs 250ml treacle 190g sultanas 330g milk 17g bicarbonate of soda |
Imperial Measurements 4oz butter 3/4 cup brown sugar 2 cups plain flour 1 teaspoon ground ginger pinch salt 2 eggs 1 cup treacle 3/4 cup sultanas 3 tablespoons milk 1/2 teaspoon bicarbonate of soda |
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Method Butter and flour a deep 15-18cm (6-7inch) cake tin or loaf tin and set oven temperate at moderate (180 deg C - 350 deg F). Cream butter, add sugar, and continue to beat until light. Sift flour with ground ginger and salt. Beat eggs into creamed butter and sugar one at a time, sprinkling each with 2 teaspoons of sifted flour. Stir in treacle, sultanas, and remaining flour. Warm milk gently, add soda, and stir at once into the cake mixture. Turn into prepared cake tin. Bake in moderate oven for 1 hour, then turn heat down to moderately slow (160 deg C - 325 deg F) for further 30 minutes. If cake is getting too brown on top, cover with a piece of greaseproof or brown paper. |
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