| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | American | Tvfn, *desserts | 16 | Servings |
INGREDIENTS
| 8 | oz | Self-rising flour |
| 2 | tb | Ground ginger |
| 1 | tb | Ground allspice |
| 1/2 | ts | Salt |
| 1 | tb | Baking soda |
| 4 | oz | Unsalted butter |
| 4 | oz | Dark brown sugar |
| 3 | Eggs; beaten | |
| 8 | oz | Dark molasses |
INSTRUCTIONS
Sift the flour, ginger, allspice, salt and bicarbonate of soda into a bowl. In another bowl, cream the butter and brown sugar until very soft. Beat in the eggs one by one, then mix in the treacle. Gently fold in the sifted dry ingredients. Pour the mixture into a greased and lined 8 inch square, deep cake tin and bake in a preheated oven on 325 degrees F for 50 to 60 minutes, or until the top springs back when pressed. Cool in the tin, remove and store for a few days in an airtight tin before eating. The cake can be served in slices spread with butter, or with clotted cream and stem ginger. Note: 1. The Molasses needs to be dark and rich, like blackstrap or Grandma's Brand. They call that dark treacle in England. 2. On the show they only said to use one teaspoon of baking soda (Bicarbonate of soda), but the recipe calls for 1 tablespoon. I used the tablespoon and it came out all right. 3. A friend from Manchester, England said that this was as good as anything you can get in the bakeries there. NOTES : Posted by Emily Griffin - emgriffi@ix.netcom.com *Americanized Recipe by: TWO FAT LADIES SHOW #FL1A05 Posted to MC-Recipe Digest V1 #1008 by Emily Griffin <emgriffi@ix.netcom.com> on Jan 13, 1998
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