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 Butter-rich cake made with black treacle, currants, citrus peel and ground almonds.  Image: Alex Bray...  The original source of this receipt isn't known. Can you help? info@foodsofengland.co.ukIngredients: 7 oz Unsalted Butter 7 oz Caster Sugar 1 ablespoon Treacle 1 tablespoon Golden Syrup 3 large Eggs 10 oz Self-Raising Flour 1 lb Currants 2 oz Mixed Peel or grated Lemon Peel 2 oz Ground Almonds 1/2 teaspoon Salt Heat the oven to 180ºC/350ºF/Gas 4. Sift the flour into a bowl to add air. Cream the butter and sugar together. Add the syrup and treacle, then beat in each egg separately, interspersed with a tablespoon of flour. When the mixture is smooth and lump-free, add the remaining flour, followed by the ground almonds, currants and your chosen peel. Mix well together Bake the cake on the middle shelf of the pre-heated oven for about 1 hours 50 minutes, or until a sharp knife or skewer comes out of the centre clean.  |
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