Ingredients
For the cake
- 55g Black Treacle
- 200g Golden syrup
- 110g Soft brown sugar
- 220g Butter
- 2 Large Free-Range Eggs
- 200g Self Raising Flour
- 110g Oatmeal
- 4g Baking Powder
- 10g Ground Ginger
- 10g Mixed Spice
- 4g Nutmeg
- Milk if required to loosen
Method
- Preheat your oven to 160°C and grease then line an 8” square baking tin.
- In a saucepan melt together the butter, syrup, treacle and brown sugar until combined but do not boil.
- In a large mixing bowl stir together the flour, oatmeal, spices and baking powder.
- Gradually mix in the wet ingredients ensuring there are no lumps of dry spots.
- Now add in the eggs and beat through the mixture.
- You want a wet cake batter so if it seems a little stiff then add milk to loosen.
- Pour into your prepared cake tin and bake at 160°C for 50mins to an hour.
- Leave to cool for ten minutes and then remove from the tin onto a wire rack to chill.
- Leave in an airtight container for a minimum of two days to improve the flavour – if you can wait that long!
