merc1
member
Reged: 20/02/2008
Posts: 793
|
|
It's a Delia recipe from her early Book of Cakes which is invaluable.I use a loaf tin(skyline 2lb size and a liner that you buy in Lakeland,so much easier!)Please forgive imperial measurements but I have already halved the recipe to make just one loaf of this size!!
6oz plain flour
3oz butter
1 level tsp ground ginger
1 level tsp cinnamon
generous grating of nutmeg(1/16)
1/2(half) levelteaspoon bicarb of soda
2 tablsp milk
3oz black treacle
3oz golden syrup
3oz soft dk brwn sugar
1 egg,lightly beaten
Sift flour and spices into a large bowl
Mix bicarb with milk and put to one side
Measure treacle, syrup,sugar and butter in to a saucepan
with 75ml of WATER.
Heat gently until melted and blended. DO NOT BOIL OR GO ON FORUM !!!!!
Add this mixture to flour and spices and add egg,bit at a time until well mixed and smooth.Beat with wooden spoon.
Add bicarb and milk mixture.
Pour in to tin.
It takes 50 mins or so.It says 170 C for oven.
Should rise well and be firm to touch,like sponge cakes.
Supposed to leave for 24hrs.Can spread with butter but is fine without!!
|
MangeTout
member
Reged: 08/07/2007
Posts: 3422
Loc: Oxfordshire
|
|
I'm going to try this today! Sounds great!
--------------------
MangeTout
|
merc1
member
Reged: 20/02/2008
Posts: 793
|
|
Bet you won't be able to leave it to mature for 24hrs LOL.
|
MangeTout
member
Reged: 08/07/2007
Posts: 3422
Loc: Oxfordshire
|
|
Quote:
DO NOT BOIL OR GO ON FORUM !!!!!
I didn't go on the forum and the cake's in the oven! 50 minutes to wait. Now I'm going to make cherry and coconut cake.
I've come over all domesticated! Where's my pinny...
--------------------
MangeTout
|
lynn123
member
Reged: 29/06/2008
Posts: 202
|
|
sounds great - my mum used to make this and I loved it then - yum!
|
merc1
member
Reged: 20/02/2008
Posts: 793
|
|
Good result with mine.Went well with the coffee.Hope yours works too MT.Ovens do vary but I think you probably have the measure of yours.
I am just about to cook DUCK BREASTS as OH is on way back.LOL No roast today as not sure what time we will eat.
|
merc1
member
Reged: 20/02/2008
Posts: 793
|
|
You shpuld try it Lynn.I beleive that these things should be passed through the generations.I have bought supposedly 'farmhouse style 'cakes and they have so many additives.It was easier to make this cake than go up to the shop and buy some biscuits and I can eat the rest during the week!!LOL
|
MangeTout
member
Reged: 08/07/2007
Posts: 3422
Loc: Oxfordshire
|
|
I posted a picture for you, Merc, on your lives. OH and I are just eating our first piece with a cuppa. De-lish!
Thank you for the recipe!
--------------------
MangeTout
|
merc1
member
Reged: 20/02/2008
Posts: 793
|
|
Have seen it MT.Pleased it worked.I do like a strong ginger flavour. merc. Must cook lunch.Playtime over now OH is back!!!LOL
|
Ashbee
member
Reged: 13/06/2008
Posts: 845
|
|
Well, I've done it and it's cooling and I'm drooling ...thanks MT for the tip...
|
MangeTout
member
Reged: 08/07/2007
Posts: 3422
Loc: Oxfordshire
|
|
Mine's getting decidedly stickier in the bread bin. It is really good and so easy to make isn't it.
I must say, when I went to bed last night I felt like I had eaten for England! I was soooo full after all the cooking and scoffing I did yesterday, not to mention the wine!
Today I'm busy doing housework in between working and trying not to think about cakes. I was naughty at lunch and had two bits of toast with pate!
--------------------
MangeTout
|
Onceshy
member
Reged: 10/08/2008
Posts: 232
|
|
Have bought remaining ingredients and was hoping to make this today but could be tomorrow now. Will let you know how it goes.
|
Spanishlady
member
Reged: 21/01/2008
Posts: 1708
Loc: Torrevieja Spain
|
|
saving this one for winter
--------------------
|
Previous
Index
Next
Threaded
Edit
Reply
Quote
