JANTY Taylor from Seaford sent us her famous Harewood treacle cake recipe.
HAREWOOD TREACLE CAKE
- 250g dark treacle
- 170g butter
- 250g brown sugar
- 370g plain flour
- 2 eggs, beaten
- 350ml milk, slightly warmed
- 2 tsp arrowroot powder
- 2 tsp bicarb soda
- 1 tbs ground ginger (extra tablespoon if desired)
Put treacle, butter and brown sugar in a saucepan and heat until melted and combined.
Combine sifted dry ingredients and pour in the melted treacle mixture.
Add beaten eggs to the milk and stir. Pour into the cooled flour and treacle mixture.
Pour into a lined and greased 24cm tin. Cook at 155C for 90 minutes. It is ready when a skewer comes out dry.
This recipe makes a large cake suitable to take to a function or picnic and can be eaten as a cake or with butter.