Jean Toynbees Ginger Cake

Jean Toynbees Ginger Cake

1 review, 4 star(s). 100% would make again

Ready in 1h

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

Original recipe makes 1



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

Verified by stevemur
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lovely moist ginger cake, but the treacle is a little overpowering. I will try replacing half with syrup next time. Also I like more of a ginger kick.
DramaQueenNo.1 6y ago

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