Jean Toynbee's Ginger Cake

Course : Cakes
Serves: 1
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8 ounces self-raising flour
4 ounces soft brown sugar
1/2 teaspoon bicarbonate of soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 pint milk
4 ounces butter
4 tablespoons black treacle
2 large eggs

Preparation / Directions:

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.


Nutritional Information:

947 Calories (kcal); 101g Total Fat; (94% calories from fat); 12g Protein; 2g Carbohydrate; 622mg Cholesterol; 1048mg Sodium

1 Kitchen's say:
  (5 3/4 Stars!)
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