8 oz Self-rising flour
2 tb Ground ginger
1 tb Ground allspice
1/2 ts Salt
1 tb Baking soda
4 oz Unsalted butter
4 oz Dark brown sugar
3 Eggs; beaten
8 oz Dark molasses
Sift the flour, ginger, allspice, salt and bicarbonate of soda into a bowl.
In another bowl, cream the butter and brown sugar until very soft. Beat in
the eggs one by one, then mix in the treacle. Gently fold in the sifted dry
ingredients.
Pour the mixture into a greased and lined 8 inch square, deep cake tin and
bake in a preheated oven on 325 degrees F for 50 to 60 minutes, or until
the top springs back when pressed.
Cool in the tin, remove and store for a few days in an airtight tin before
eating. The cake can be served in slices spread with butter, or with
clotted cream and stem ginger.
Note: 1. The Molasses needs to be dark and rich, like blackstrap or
Grandma’s Brand. They call that dark treacle in England.
2. On the show they only said to use one teaspoon of baking soda
(Bicarbonate of soda), but the recipe calls for 1 tablespoon. I used the
tablespoon and it came out all right.
3. A friend from Manchester, England said that this was as good as anything
you can get in the bakeries there.
NOTES :
Yields
16 Servings