Jean Toynbees Ginger Cake

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Jean Toynbees Ginger Cake Ingredients

8 oz Self-raising flour	1/4 pt Milk
4 oz Soft brown sugar	4 oz Butter
1/2 ts Bicarbonate of soda	4 tb Black treacle
1 Dessertspoon ground ginger	2 Eggs
1/2 ts Ground cinnamon

Instructions for Jean Toynbees Ginger Cake

Mix the dry ingredients and pass through a sieve into a pudding basin. In a saucepan, heat the butter, milk and treacle until melted and combined. Beat the eggs into the dry ingredients until thoroughly mixed and smooth, then beat in the treacle mixture. Use a food processor if you like. Pour into a greased 20cm/8in round deep cake tin and bake in a preheated oven at 170 - 180C / 325 - 350 F / Gas 3 - 4 for about 45 minutes, or until the top springs back when pressed. Cool in the tin and place in an airtight tin for a couple of days to encourage moisture. Or serve hot as a pudding with mounds of clotted cream and stem ginger in syrup. Posted to MC-Recipe Digest V1 #973 by "SUSAN McKNIGHT." on Dec 28, 1997

Main Ingredient: CakeCuisine: Uncategorized

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