cake
| 3/4 cup | plain flour |
| 1/4cup | self raising flour |
| 1/2 teaspoon | bicarbonate of soda |
| 1 teaspoon | ground ginger |
| 1/4 teaspoon | ground cinnamon |
| 1/4 teaspoon | mixed spice |
| 1/2 cup | castor sugar |
| 1 | egg, lightly beaten |
| 1/2 cup | milk |
| 60 g | butter |
| 1/2 cup | treacle or golden syrup |
icing
| 60 g | butter |
| 1 teaspoon | grated lemon rind |
| 1 cup | icing sugar |
| approx 2 teaspoons | lemon juice |
Line a 14cm x 21 cm loaf pan. Preheat the oven to 180C.
Sift flours, soda, spices and sugar into a large bowl. Stir in the combined egg and milk.
Combine the butter and treacle in a saucepan, and stir constantly over low-moderate heat, without boiling, until butter is melted. Stir this hot mixture into the flour mixture. Pour into the prepared pan.
Bake for about 50 minutes. Stand for 5 minutes before turning onto a wire rack to cool.
To make the icing, beat the butter and lemon rind in a small bowl with an electric mixer for a couple of minutes until creamy. Gradually beat in the sifted icing sugar and enough lemon juice to get to the taste and consistency you want.
We all know what I think of Women's Weekly as an institution, but I do still keep using their recipe books. This is from the first Cakes and Slices cookbook.
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