This easy-to-make cake is moist and rich, flavoured by plenty of ginger, black treacle and a generous portion of rum added to the batter.
The recipe is adapted from Classic 1000 Cake&Bake Recipes by Wendy Hobson.
Ingredients:
For a large cake 26 cm diameter
150 g butter or margarine
1 1/2 cup black treacle
3 eggs
180 ml rum
300 g self-raising flour
1 x 15 g sachet ginger powder
1 cup soft brown sugar
75 g crystallized (candied) ginger
Method:
Melt the butter or margarine with the treacle over a low heat, then leave to cool slightly.
Stir in the remaining ingredients, to make a soft batter, then mix in the crystallized ginger, finely chopped.
Spoon into greased and lined 26 cm round tin.
Bake in a preheated oven at 180 C (fan 160 C) for appr. 40 minutes or until well risen and firm to the touch. The wooden toothpick inserted into the cake should come out clean.
Leave to cool, then turn on to a plate.
Serve and enjoy with a nice cup of tea or coffee!
Bon Appetit!
