This delicious spicy loaf makes an unusual addition to the tea table. It may be eaten as bread, with butter, or as a cake, on its own.
2 oz. plus
1 teaspoon butter
12 oz. flour
1½ teaspoons bicarbonate of soda
½ teaspoon salt
½ teaspoon mixed spice or ground allspice
½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
1 teaspoon ground ginger
3 oz. raisins
4 tablespoons black treacle
2 fl. oz. milk
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).
Grease a 2-pound loaf tin with the tea-spoon of butter and set aside.
Sift the flour, soda, salt, mixed spice or allspice, cinnamon, nutmeg and ginger into a medium-sized mixing bowl. Add the raisins.
In a small saucepan, heat the treacle and remaining butter over moderate heat, stirring constantly. When the butter has melted, remove the pan from the heat and pour the mixture into the flour mixture, stirring constantly.
Stir in the eggs and milk to make a soft dough.
Turn the mixture into the greased loaf tin and place it in the oven.
Bake for ½ hours, or until a skewer inserted into the centre of the loaf comes out clean.
Remove the tin from the oven. Run a knife round the edge of the loaf and turn it out on to a wire rack.
Leave to cool completely, then cut into slices and serve.