Spicy Rhubarb Cake
Ingredients
5 oz softened butter, plus a bit more for greasing
10 oz/300g self raising flour
2 tsp mixed spice
1 tsp ground ginger
4 oz /100g dark muscovado sugar
9 oz/250g golden syrup
1 tsp bicarbonate of Soda
2 eggs, beaten
10oz/300g rhubarb cut into short strips
Method
Heat oven to gm4/160-180c
Put the kettle on
Butter and line a deep 20cm square cake tin
Sift the flour and the spices
Beat the butter and the sugar, (I used a food processor) until light and fluffy, then beat in the golden syrup.
Gradually (or pulse) add the flour, then the eggs.
Bake for 50-60 minutes, until the cake feels firm to the touch and springs back when pressed.
Ingredients
5 oz softened butter, plus a bit more for greasing
10 oz/300g self raising flour
2 tsp mixed spice
1 tsp ground ginger
4 oz /100g dark muscovado sugar
9 oz/250g golden syrup
1 tsp bicarbonate of Soda
2 eggs, beaten
10oz/300g rhubarb cut into short strips
Method
Heat oven to gm4/160-180c
Put the kettle on
Butter and line a deep 20cm square cake tin
Sift the flour and the spices
Beat the butter and the sugar, (I used a food processor) until light and fluffy, then beat in the golden syrup. Dissolve the bicarbonate of Soda in 200ml of boiling water, then gradually add to the mix.
Gradually (or pulse) add the flour, then the eggs.remove the bowl from the processor and gently add the rhubarb. I had to put the mix into another bowl before adding the rhubarb as my processor bowl isn't too big.
Pour mix into the prepared cake tin
Bake for 50-60 minutes, until the cake feels firm to the touch and springs back when pressed.Leave to cool in tin for five minutes before turning out
If you don't eat it all on the day, it may only last up to three days, due to the rhubarb.
If you don't eat it all on the day, it may only last up to three days, due to the rhubarb.
Either eat in it's own, with custard, ice cream or some spicy cream!
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