Dark treacle, carob and fresh fruit sponge cake

I’m using imperial measures for this cake as that’s what my mum taught me to bake in!  Most UK weighing scales have both imperial and metric measurements.
4 ounces dark muscavado sugar

4 ounces butter

8 ounces self raising flour

2 medium eggs, beaten

1 tablespoon black treacle

1 teaspoon carob powder

1 teaspoon baking powder

Grated rind of 1 lemon and 1 orange, or equivalent quantity of other citrus rind if you cannot tolerate orange

2 pieces of hard permitted fruit (pears and/or apples), cored and chopped finely

1 teaspoon ground ginger

1 tablespoon flaked, crushed or ground almonds

A drop of lemon or orange juice, if necessary, to bind.

  1. Beat sugar and butter until smooth and creamy
  2. Add egg a little at a time and beat well
  3. Add treacle, rind, fruit and ginger and mix into butter/egg/sugar mixture
  4. Sift flour with carob powder and baking powder and fold in gently, adding a little fruit juice if mixture is too dry. You don’t want it to be overly wet as the fruit will release moisture during cooking.
  5. Spoon into a greased tin and bake in a medium oven until a skewer pressed into the centre of the cake comes out cleanly.
  6. Cool, ice and eat! Because of the fresh fruit this cake will not keep as long as traditional rich fruit cakes.  To give it a longer shelf life, try pricking the top and pouring over a little brandy.  It may freeze okay but I’ve not tried it myself.
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About Tiger

dreamer. writer. thinker. sometimes all three at once.
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