I’ve just come back from taking the post to the estate office and it’s cold and windy and almost dark. What I need now is a cup of tea and a piece of cake, ideally something sticky and full of calories.
So it’s the ideal time to post the recipe as promised in my report of our AGM visit to Windy Hall where we were treated to a choice of four different kinds of cake. A fruit loaf, a lime slice, an orange slice and the one I chose, treacle spice cake. So wonderful that I had to get the recipe to share with other cake lovers.
This is an Aga recipe; instructions for conventional oven at the end.
Makes 15-20 slices
225g (8oz) soft baking margarine
175g (6oz) caster sugar
225g (8oz) black treacle, warmed slightly to make mixing easier.
300g (11oz) self-raising flour
2 tsp baking powder
1 tsp ground mixed spice
1 tsp ground allspice
4 tbsp milk
3 bulbs stem ginger from a jar, finely chopped
Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until well blended. Line a small roasting tin, about 30 x 23 cm (12 x 9in), with foil and grease well.
At this stage the recipe diverges into another language, understandable to Aga users only.
Hang on the lowest set of runners of the Roasting Oven with the plain cold shelf on the second set of runners and cook for 20-25 minutes until deep brown and set round the edges. Transfer the hot plain shelf to the centre of the Simmering Oven and slide the roasting tin on top of it. allow to cook for 15-20 minutes until cooked
Bake on the grid shelf on the floor of the Baking Oven for about 35-45 minutes. Should it be getting a little too dark at the edges, slide the plain cold shelf onto the second set of runners to slow down the cooking.
Remove from the oven and allow to cool. If the cake dips in the centre, you were too generous with the treacle.
75g (3oz) icing sugar, sieved
about 2tbsp stem ginger syrup from the jar
2 bulbs stem ginger, finely chopped
To make the icing, mix together the icing sugar and syrup, pour over the cake and sprinkle with the chopped stem ginger. If preferred, dust with icing sugar
To cook in a conventional oven, preheated oven 180oC/350oF/Gas Mark 4 for about 40 minutes. Cool and ice as above