175ml whole milk
2 tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground cinnamon
75g dark muscovado sugar
75g soft unsalted butter
75g black treacle
100g golden syrup
200g self-raising flour, sifted
1 tsp bicarbonate of soda
1 medium egg, lightly beaten
25g very soft unsalted butter
40g dark muscovado sugar
25g unrefined icing sugar
1 tbsp double cream
1/2 tsp vanilla extract
Preheat the oven to 180c, fan 160, Gas 4. Line a loaf tine with baking paper.
Put the milk, spices, sugar, butter, treacle and syrup in a large saucepan and slowly bring to a simmer, stirring. Sift the flour and bicarbonate into a large mixing bowl. Pour the wet mixture onto the dry ingredients and stir well, add the beaten egg and mix thoroughly.
Pour the mixture into the prepared tin and bake for 35 minutes, until a skewer inserted comes out clean, Leave to cool.
Place all the icing ingredients in a bowl and beat for 5 minutes until fluffy. Spread on top of the cake.
This is a really quick and easy cake to make. I would definitely make this again, probably without the icing and serve it spread with a little butter.
I have finally finished my crochet blanket, after frogging the edging several times, well I say finished I just need to block the edge. Maybe a ta-da Thursday makes post soon!!
Hope to see you next week,
Today's top three Spotify songs:
1. 11.59 - Blondie
2. Picture This - Blondie
3. One Way or Another - Blondie