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| Chocolate
and Treacle Cake with Rum Butter
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| Makes 2
x 700g loaves |
| Ingredients |
225ml
milk
2 heaped teaspoons bicarbonate of soda
4 medium eggs, plus 1 yolk
200ml vegetable oil
2 tablespoons
treacle
2 tablespoons
golden
syrup
300g
caster
sugar
2 tablespoons cocoa powder
400g plain flour
For the glaze
1 x 250g jar chopped ginger in syrup
For the rum butter
125g unsalted butter, softened
2 tablespoons rum
50g tablespoons
icing
sugar,
sifted |
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Instructions
Preheat the oven to 120°C. Grease 2 x 700g loaf tins.
Gently warm the milk and dissolve the bicarbonate of
soda in it. Fluff up together the eggs, yolk, vegetable
oil, treacle and golden syrup. Pour the milk onto the
treacle mix. Sift together the dry ingredients and stir
into the wet until just combined. Bake for about 1 hour
& 10 minutes. Cool on a wire rack.
Pour all the syrup from the stem ginger into a pan and
add some of the ginger itself (to taste). Bring to the
boil and reduce until the syrup is thick and sticky.
Drizzle this glaze over the cake. Leave to set.
Beat the butter with the rum and icing sugar. Slice the
cake and spread with the butter. |
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