|
INGREDIENTS:
|
|
12 oz plain flour
4 oz butter
4 oz brown sugar
1/2 teaspoon bicarbonate of soda
Sherry glass milk
2 oz chopped candied peel
2 eggs
3/4 cup treacle
1 1/2 teaspoons ground ginger
Sherry glass Stone's Original Ginger Wine
|
 |
Sieve the flour, ginger and soda. Add the candied peel. Warm the butter, sugar and
treacle in a pan and stir until the sugar has dissolved and the mixture is smooth.
Allow this to cool then slowly stir in the flour and beat well. Continue to beat when
adding the previously well mixed eggs.
Add the Stone's Original Ginger Wine and milk, mix to make a firm, sticky mixture. Well grease a cake tin and pour mixture into it. Cook at 190 C|375 F|Gas Mark 5, for about 1 1/2 hours.
Remove cake from tin and allow to cool. It is important that the cake bakes slowly (the reason why bicarbonate is added to the cake), and check cake during cooking.
Flaked almonds and chopped preserved ginger may also be added to the cake prior to baking if liked.
|
