About this recipe:I am 'the one who can't cook' in my family, but I found this recipe in my mum's old food tech book, and it's brilliant (and fail-safe if it works for me). It's light and fluffy but really rich and warming at the same time (probably something to do with the spices). It's really good as an 'alternative' birthday cake, a cold-winter-evening-with-a-mug-of-hot-chocolate-and-a-good-book cake, or a cup-of-tea-and-a-chat cake. Enjoy...
Warm the margarine or butter, treacle and syrup. Take off the heat, add milk and allow to cool. (It looks unappetising at this point, but fear not...)
Sieve dry ingredients into mixing bowl. Add treacle mixture and eggs. Beat well. Pour into a buttered and floured or lined 20cm square tin.
Bake in the preheated oven until a skewer inserted near the centre comes out clean, 1 1/4 to 1 1/2 hours.
Its been a little while since I made this one, so I've had to estimate the prep time. I'm a slow cook, AND I've given an outside estimate, so it shouldn't take more than 2 1/2 - 3 hours. If you try this, please could you comment on how long it took you, and come winter, I'll try to update the recipe myself (if that's possible, it's my first submission)
I tried sprinkling icing sugar on this one time, but the sticky surface disagreed with it, and it didn't taste nice at all, so I'd avoid that one.
Mascarpone? I have yet to try it, but it sounds promising . . .
baked this cake today (tried to) and has turned out lovely, left it in the oven for approx 2hr 15mins. I also added a little extra golden syrup as was worried the black treacle might be too strong a flavour. about to go and buy so cream to accompany it! thanks for sharing. - 22 Sep 2013