About this recipe:This rich, dark and moist tea cake is delicious for breakfast or as an afternoon snack with coffee or tea.
4 teaspoons bicarbonate of soda
340g butter, softened
300g caster sugar
2 tablespoons treacle
1 tablespoon vanilla extract
1/8 teaspoon salt
500g plain flour
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / Gas mark 4. Lightly grease two 23x12cm (9x5 in) loaf tins.
Combine water and sultanas in a medium saucepan. Bring to the boil over high heat. Reduce heat to low and simmer for 2 minutes. Remove from heat, stir in bicarb and let cool.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in treacle, vanilla and salt. Stir in flour and then beat in sultana mixture until well combined. Spoon batter into prepared tins.
Bake in preheated oven until a skewer inserted into centre of the loaf comes out clean, about 50 to 60 minutes. Cool in tins on a wire rack. Serve at room temperature.
This cake is too good to call a loaf. I would never dream of spreading it with butter. I made it today for the first time and I will certainly be making it again. It is so soft and spongy with the lovely moist sultanas and the slight sharpness of the treacle makes it a real winner.
I must admit I couldn't wait till it was completely cold and had the end slice with a little cream poured over--it didn't need the cream but----
Thanks for the recipe,
Sibbjo - 18 Mar 2015