BUTTERMILK TREACLE CAKE

This is a very old recipe and the method is quite unusual. It came from an aunt who found it in a collection from a Farmer’s magazine. It is very moist and the flavors of the treacle and buttermilk marry wonderfully. As I may have mentioned, I love using Buttermilk in baking so this lovely cake suits me down to the ground!

8 oz plain flour

4 oz butter

4 oz soft dark brown sugar

8 oz any mixed fruit [for this cake I used sultanas and currants]

large pinch of cinnamon, mixed spice and nutmeg

1 dessertspoon black treacle

½ teaspoon bicarbonate of soda

¼ pint of buttermilk

Lightly oil a 6” spring form cake tin and line the base.

Rub the butter into the flour, until it resembles fine breadcrumbs. Add the sugar and mix well. Then add the fruit and spices. Place your buttermilk in a jug and warm it.  Whisk in the treacle then add the bicarb and mix til it froths up. Tip this into the cake mix and stir well until it is combined. Tip into your prepared tin and bake in a pre heated fan oven 160 deg C for about an hour, until firm to the touch. I turn it down for the last ten minutes. A lovely cake.