| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Schwartz, Schwartz2 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Margarine or butter – softened; (225g) |
| 6 |
oz |
Dark brown sugar; (175g) |
| 3 |
tb |
Black treacle |
| 4 |
|
Eggs – size 3 – beaten |
|
|
Sift together – 12oz; (350g) self raising |
|
|
; flour, 2 tsp each |
|
|
; Schwartz |
|
|
Ground Nutmeg; Cinnamon and Ginger |
| 2 |
oz |
Blanched almonds – finely chopped; (50g) |
| 8 |
oz |
Pitted dates – roughly chopped; (225g) |
| 12 |
oz |
Sultanas; (350g) |
| 3 |
tb |
Dark rum |
INSTRUCTIONS
Preheat oven to 300F, 150C, Gas Mark 2. Grease and line an 8 inch (200mm)
square cake tin with a double layer of greaseproof paper. Cream the butter
and sugar together. Stir in the treacle. Beat in the eggs one at a time,
adding a spoonful of the flour and spice mixture with each one. Mix in the
remaining flour mixture followed by the almonds, dates, sultanas and rum.
Spoon into the cake tin and hollow out the centre of the mixture slightly.
Cook for approximately 2 hours or until the cake is risen and firm to
touch. The cake may be stored for up to 2 weeks in an airtight container.
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