Makes two 450g (1 lb) loaf cakes that are very malty and very moreish. I have converted this recipe from a very old one of mine that I have been making for more than 40 years. Serve sliced and spread with butter.
Try spreading a tablespoon of malt over the hot cake, this makes for a very sticky cake, but it is nice.
Wrap the cakes in foil when they are cold and store in an airtight container to mature for two to five days.
If you swap the malt extract for molasses and golden syrup mix it works well and is then actually gluten free 😊 still experimenting with the amounts as too much molasses can be a little bitter! - 09 Jun 2015